In den Doofpot

Given the sky-high calibre of chef Patrick Brugman's food, advance reservations here are essential. This is extremely assured and creative cooking, with monthly changing menus featuring dishes such as smoked tzatziki with green apple, sesame-crusted ox tail with ginger and shallot sauce, or sea bass with razor-clam vinaigrette. Vegetarian menus are available on request, as are expert by-the-glass wine pairings.