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Creativity doesn't have to be synonymous with showmanship. Diners need not expect outlandish combinations or countless processes from Hans Derks. His ingenuity lies in striking a balance between a limited number of ingredients. Think fresh langoustine tartare served with a ponzu dressing, dots of miso mayonnaise for that subtle fermented note, and the crispness of sliced radish and green apple. It may sound simple, but this approach demonstrates his technical skill and knowledge of flavours. Chef Derks likes to dabble in the flamboyance of Mediterranean cooking and the intensity of Asian cuisine, and dares, for example, to give tournedos Rossini a modern twist. He chooses his (often local) suppliers carefully and focuses on his sauces, eschewing unnecessary frills in favour of distinct and multifaceted flavours. In this former butcher's shop, with its trendy, pared-down vibe, diners can enjoy an experience that showcases understated creativity and Brabantian hospitality.