The low-mounted coat hooks and ballet bar serve as reminders that the location was once a primary school and ballet hall. But there are no more strict rules here – the building has been transformed into a warm and welcoming restaurant. Boy van Gerwen steers clear of over-complicating matters, winning diners over with, for example, the fresh earthy notes of a beetroot tartare, the vibrant flavours of confit duck leg accompanied by a robust veal jus with morels, but also the spiciness of a lentil dahl. De Wilg represents generous cooking and great value for money.