De Leuf is a really appealing family business run by hostess Sandra van de Bunt, her daughter Michelle, and son Robin, who is in charge in the kitchen. The trio's enthusiasm and dedication is extraordinary. The creative chef draws inspiration from his travels throughout Asia, without turning his back on the classic finesse for which this establishment is known. As soon as you enter, the team at the dining counter prepare a few appetisers for you. A combination of red shiso leaf ice cream, lukewarm rice and a sakura and black sesame seed coulis is a shining example of the intense Far Eastern flavours that are showcased here. Local produce and Asian seasonings complement each other beautifully. Sea bass marinated in miso, for instance, is accompanied by crispy flattened rice and a heavenly sauce based on shiitake and bonito flakes. This cuisine is technically accomplished, sophisticated and inspired. Chef Van de Bunt does not shy away from complexity. De Leuf's revamped decor combines regional materials with a Japanese zen feel. This half-timbered farmhouse (1769) is a paragon of contemporary class and character. Here, the Van de Bunt family propose a totally immersive experience.