Overlooking the scenic Houthavens harbour, situated in an atmospheric warehouse where commodities such as cocoa and coffee were once stored, chef Benny Blisto and his team now cook up stimulating wares of a much purer kind.
It’s a confident kitchen that lets the ingredients do the talking – although it has to be said that the wait staff are particularly well-informed and exceedingly professional here. Ideed, Bak uses only ‘the best vegetables from passionate suppliers, fish from sustainable fisheries, meat from local producers’ and interesting vin naturels from small producers, all listed on the restaurant’s website. A surprising produce-stacked seasonally themed set-menu (5 courses for €45.00) recently included an umami-explosion of soy-mirin glazed aubergine and earthy venison with Swiss chard, carrot puree, crumbed puffball mushrooms and a pool of blood red beet gravy.