At this hip urban bistro, ingredient quality is paramount. As far as chef Duys is concerned, that goes as much for the Brussels sprouts as for the sea bass. He is also not averse to working with traditionally overlooked produce, such as pig's head. Whether he is rustling up a vegetable dish based on winter leeks, or pan-searing pheasant to be paired with a fine champagne sauce: generosity is key. His creations are not unnecessarily complicated, but they are brimming with flavour. Diners can also look forward to an expertly curated selection of wines and beers.