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Restaurant 1857 prides itself on being chic but by no means stuffy. A narrow street leads to this former coach house – the old horse trough is still in the open kitchen! – that exudes an elegant combination of authentic charm and contemporary sophistication. Joke, your charming hostess, is also the talented pastry chef behind the restaurant's fabulous desserts.
Joey van Heesbeen's creative dishes are technically impressive, visually striking and at times complex. He likes to experiment with bold flavours and the umami-rich nuances of Asian cuisine. In his unique take on beef Wellington, he incorporates miso mustard and a powder made from dried vegetable scraps. He pairs briefly seared langoustine, with a creamy shellfish-based XO sauce. Langoustine mayonnaise, yuzu gel and salty caviar add an extra kick to this intense creation. Round off your meal with a coffee or tea and sample one of the expertly crafted treats from the dessert trolley – another testament to the chefs' skill. As well as the set menu (vegetarian version available), there is a tempting à la carte selection.