Main reason: aforementioned staff who are looking forward to it. second reason: the acoustics, a unique selling point. Even on a busy Friday evening, every conversation remains where it belongs, above the table. Seems insignificant, but is a reason for those who regularly eat out to come back. Jubilation number three: the dance floor belongs to sommelier Midas. Midas was not given a crappy wine cellar, but a glass wine cabinet in the middle of the store. The selection he pulls from his cupboard varies from a fresh Riesling to a full Syrah and everything in between. There is also dancing in the kitchen, by chef Jeroen van Spall. It's the man to whom we owe the Hotel V flammkuchen, and the best eggs benedict and sugar bread French toast in town. However, if we were to leave it at that, we would be doing Van Spall a disservice. The man makes beautiful dishes for dinner, which also taste delicious. For example, a perfectly cooked piece of pork belly with soft shell crab (blue crab), grapefruit and black bean sambal. or a vegetarian ravioli with egg yolk and chanterelles and a ceviche of corvina, kumquat (citrus fruit), red onion and corn. any questions? Yes. How we can smuggle the crocheted tapestries home unnoticed.