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Image Credit: OJ L 347, 20.12.2013, p. 671. The blend of upscale contemporary design and old architectural features is unique; the oval stone counter and the wooden beams immediately draw the eye. A few tables beneath the glass roof, which can be opened in fine weather, afford front-row views of the open kitchen, where the enthusiastic Daniel Duijster Gomero is at work. His cuisine is all about creativity, excitment and beautiful presentation. The chef's Peruvian heritage runs as a subtle leitmotiv through both the tasting menus and the concise à la carte selection. He works only with the finest ingredients, which he likes to elevate with spice, heat and bright acidity. Norway lobster, for example, is seared to a perfect translucent finish and topped with caviar and a salsa of melon, cucumber and fresh herbs. Thinly sliced sheets of melon are filled with Norway lobster tartare. And that's not all: he also added charred seemed cream, a silky Norway lobster sauce and drops oflovage and coffee oil. This cuisine is detailed and multifaceted, yet always true to its essence and that tests to great talent.