A potted history of the location that now houses Alma: It was once home to De Swaen, the restaurant where renowned chef Cas Spijkers, was awarded one and then two MICHELIN stars. Today, Wouter van Laarhoven is upholding the establishment tradition of excellence. You enter through the vibrant Alma Bodega on the ground floor to reach the fine dining restaurant on the first floor. This stylish, refined establishment that exudes modern sophistication is complemented by a magnificent terrace overlooking the Lind. Chef Van Laarhoven pours his soul (alma in Spanish) into each dish, combining inventiveness with technical skill. Authentic finesse lends a sense of coherence, while playful ideas and inspiration from his travels breathe life into the dishes. In Mexico, for example, he learnt to incorporate chicatana ants into beurre blanc, adding cocoa and umami nuances. He delights in playing with subtle citrus notes and the power of sauces, as demonstrated in his brunoise of delicate, buttery otoro with nori, sake-marinated watermelon, citrus gel and a rich dashi-based vinaigrette that provides an additional kick.