Bar Reggio

North Sea crab and tuna serve as the foundational elements for Chef Koen Verjans’s ingredient-led menu, where the purity of the catch is enhanced by a delicate dashi-infused emulsion at Restaurant Innesto. At this Michelin-starred sanctuary, the kitchen operates with a 'classic wink,' utilizing contemporary techniques to achieve a perfect acid balance. The aroma of fresh citrus and lemon verbena greets the diner, signaling a cuisine that is both light and intensely flavorful. A standout dish features red mullet, its skin rendered remarkably crunchy through precise pan-searing, served alongside tender inktvis and a silky ajoblanco. Verjans’s mastery of texture is further evidenced in the lobster course, where the crustacean is paired with Mediterranean vegetables and a concentrated bouillabaisse juice. The experience concludes with a sophisticated 'Snickers' dessert of caramel and peanut. Every plate reflects a commitment to noble products and a detail-oriented culinary vision.