Get ready for an ode to Friesland rooted in Dutch Cuisine principles – typically 80% plant-based and 20% animal-based. A fully open kitchen with marble worktops forms the centrepiece of the elegant black-and-white interior. On this culinary stage, Liudger van der Meer and team give free rein to their creativity. A penchant for fermented flavours meets the odd international influence and meticulous preparation. An array of asparagus textures – including a vinaigrette made from the vegetable blended with pine nuts oil – pair beautifully with an eel fillet, an asparagus tube filled with a crayfish farce, saffron and marinated stem lettuce. This is a playful ode to the riches of the local terroir, presented in a compelling multi-course set menu. Take the opportunity to get to know this tranquil gem of a city better by booking one of the lovely guestrooms.