Thermal fluctuation

Situated in a recently renovated former newspaper office, where the same team ran popular pop-up restaurant Baut, the gimmick’s in the name here. Instead of the expected three-course structure, the menu is organised by temperature zones, with ‘raw and cold’ (0-20°C) tartares and salads, fish and meats cooked at a ‘low temperature’ (40-80°C), ‘steamed and cooked’ (100°C) soups and pastas, and ‘grilled and roasted’ (200 °C) burgers and steaks.

Midcentury modern

Chef-owner and Dutch MasterChef Judge Michiel van der Eerde honed his skills at famous Michelin-starred establishments – and it shows. Finesse is not only to be found in the food, but in the decor, too: with a polished palette of dark neutrals, featuring brass, steel, wood, velvet, concrete and recycled leather, the spacious interior mixes modern, industrial elements with midcentury and neo-vintage influences. Guests can choose one of 20 bar seats surrounding the open kitchen, which was apparently inspired by L’Atelier de Jol Robuchon in London; or they can sit at a regular table around the perimeter.