"Nick Bril's cuisine continues to emphasise fish and seafood, primarily from the North Sea region. It's difficult to categorise his style, because the fact that elements from all over the world can be found in his dishes means that it is actually limitless. And Nick Bril takes every liberty as long as the result is coherent and harmonious. A lot of things seem easy and obvious, but at the latest since a "Kitchen Impossible" episode in which Tim Mälzer had to recreate one of his dishes, you could see how many steps are necessary and how complex the courses are. You can eat very well in many places, outstandingly in only a few, but nowhere is the overall experience of great cuisine, wine, ambience and world-class service more fascinating for me - even after all these years. The fact that the kitchen works like a well-oiled machine even without Nick Bril speaks in his favour. As always, the service is warm, communicative and well-informed. It's simply great fun every time and the five hours pass without a hitch. I would love to hold on to every minute. At least until the next visit." (Published in August 2024)

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