Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For example, Geunes may add a tempura of sea urchin, thinly sliced hearts of palm, cream of celery and an unusual mandarin-flavoured miso to immaculately cooked langoustine. He may then also craft a second dish with the same ingredients, surprising us with a whole new repertory of textures. This fastidiously meticulous chef delicately plays with each texture and flavour, conjuring up food that is complex and gutsy, yet free of fussy frills. Now add sauces to die for and exotic side dishes with a surprising, yet mild spicy note and the portrait of Herr Geunes’ consummate skill and talent is complete.