Novaela encapsulates the magic of the Bagijnhof, a historical beguinage. The blend of upscale contemporary design and old architectural features is unique; the oval stone counter and the wooden beams immediately draw the eye. A few tables beneath the glass roof, which can be opened in fine weather, afford front-row views of the open kitchen, where the enthusiastic Daniel Duijster Gomero is at work. His cuisine is all about creativity, excitement and beautiful presentation.The chef's Peruvian heritage runs as a subtle leitmotif through both the tasting menus and the concise à la carte selection. He works only with the finest ingredients, which he likes to elevate with spice, heat and bright acidity. Langoustine, for example, is seared to a perfect translucent finish and topped with caviar and a salsa of melon, cucumber and fresh herbs. Thinly sliced sheets of melon are filled with langoustine tartare. And that is not all: he also adds charred leek, leek cream, a silky langoustine sauce and drops of lovage and coffee oil. This cuisine is detailed and multifaceted, yet always true to its essence – and that testifies to great talent.