LEV has moved into the second floor of a former bathhouse, with a great view of a natural pond and the cozy decor of a modern brasserie. Mike Vrijdag's formula is irresistible: a wide range of prepared intermediate dishes that range from comfort food to more modern creations. This chef possesses the technical knowledge and playfulness to continuously captivate you. He does this, for example, with crisp sea bass in tartare combined with freshly sourced cucumber, gel of soy and sorbet of wasabi for subtle sweetness and spice. A cuisine of taste!