Sukerieje is set within the distinctive Hopmanshuis, a warehouse from 1654 that has undergone a tasteful rejuvenation inspired by understated Scandinavian design. On balmy summer evenings, the terrace is a welcome haven from the hustle and bustle of the town centre. Yannick Roodhof's cooking reveals a clear affinity for vegetables and a preference for seasonal produce from the region, his creativity enriched by international influences, as he plays with bright acidic and bitter nuances to bring his dishes to life. His ability to achieve depth is beautifully illustrated by the composition of pigeon fillets cooked to a rosy pink and served with a rich pigeon jus and accompaniments including beetroot and morels that bring a taste of spring to your plate. Sukerieje bears the signature of a young chef who throws himself into his work wholeheartedly.