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This place is ONE of a kind. Housed in a converted factory, the restaurant blends raw industrial elements with trendy decor featuring unusual art including murals. The terrace at the Roer River is a fabulous spot in which to unwind. You are in good hands here, which you will sense as soon as the charming Canadian hostess comes to the table. She is your guide as you venture into Edwin Soumang's world of culinary sustainability. The chef boasts an urban kitchen garden of no less than 1 000m2, and he understands that the foundation of any great dish is the quality of its ingredients. What he does not grow himself, he sources as locally as possible. His creativity is inspired by the richness of his terroir. He accompanies Geuldal suckling lamb neck he not only with a rich lamb jus, but also a zingy yoghurt dressing with mint oil and crisp vegetable accoutrements. He incorporates Wellant apple into a soufflé prepared in time-honoured tradition, and serves it with vanilla ice cream and an apple compote. A captivating dining experience!