Bistro in Hoorn

Marque's kitchen is at the cutting edge: foie gras, beetroot, apple and hibiscus terrine; Gillardeau oysters poached in grapefruit juice; coffee and mint risotto, raspberry-marinated lamb with chocolate dust and dorade in Bergamot orange broth. The setting, in a red-shuttered canal-side former cheese warehouse, with a mezzanine loft and pavement tables in fine weather, is charming.