Once upon a time, medical students used to perform dissections in the space that houses this chic restaurant today. Luxury and design go hand in hand here; a seat at the dining counter is an experience. Chef Floris van Straalen has an international outlook and a focus on local produce. His cuisine is sophisticated and creative. You can start with some modern amuse-bouches that take you on a journey from East to West, or try the Anjou pigeon with a delicate cream sauce, green pepper and anchovies.