Menno and Monique don't need frills to impress – in their cosy, intimate neighbourhood bistro, they are simply themselves. Enhanced by skilful technique and carefully considered pairings that add excitement, their dishes let the ingredients shine. For instance, the succulent guinea fowl breast is served alongside a pastilla made from the bird's leg meat, with a rich jus seasoned with vadouvan spices, and accompaniments of pointed cabbage and celeriac for earthy undertones. Its depth is what truly sets this cuisine apart.