Enter down a corridor past a long open kitchen, where a buzzing battery of chefs produces some of the most inventive new-Dutch cuisine in town (succulent lobster coupled with beetroot, then given another turn with bittersweet preserved lemon), in four-bite portions.
Sharing five or six dishes in haute-tapas style is the way to do it. Italian charcuterie is a speciality, and the Dutch gourmet sausages are an adventure.