Lars Aukema is a chef who does not need top-of-the-range ingredients to create exciting dishes. Having worked under the tutelage of Jonnie Boer for a long time, he has now proven himself to be a dab hand at showcasing flavours from the region and around the globe. He combines, for instance, yellowtail tartare with crunchy kohlrabi, topped with yellowtail sashimi and dusted with black cardamom and kaffir lime zest. Lime gel, marinated green strawberry and a fermented kohlrabi broth add the finishing touches to this understated dish. This is a subtle flavour combination you won't forget. This is a chef who possesses exceptional technique and has the audacity to create bold flavour combinations.Lars Aukema and his team offer a choice between a set menu (vegetarian version available) and a tempting à la carte selection. You can rely on Robin, your knowledgeable sommelier, to recommend the perfect wine pairings. The charming hostess Lisa deserves a special mention. Restaurant Affect is a wonderfully welcoming place for those who appreciate pure, unadulterated flavours.