BLIK

After a major renovation, the old location of Lion Noir has been completely transformed. Only the facade and the pillars have been preserved. The result is distinctive: not an ordinary interior. Here, a unique style was chosen, full of character and boldness. Warm brown tones, plenty of wood, and dimmed lighting create an intimate and stylish atmosphere. This applies to both the ground floor and the first floor, where tables are cozily arranged around an oval bar. The acoustics are excellent. Just as beautiful is the terrace in the inner courtyard: an oasis of calm in the bustling Reguliersdwarsstraat. The menu was developed by top chef Jacob Jan Boerma, who is co-owner alongside hospitality tycoon Tijn Verstappen. He focuses on classic bistro dishes with a modern twist—familiar, yet just a little different. To start, there is a charcuterie selection featuring standouts like Gascon hay-cured ham, coppa, and flavorful salami. The portion sizes are (too) modest. Also served are crispy dumplings with eggplant, tomato, and feta. Next comes a beautiful plate of open ravioli with smoked egg yolk that beautifully blends with a subtle celery sauce, accompanied by fried capers, sage, and oregano. The orzo mentioned on the menu isn't present, but the taste is no less impressive. The same goes for the cod with a hint of citrus and grilled pointed cabbage with miso and a kombu beurre blanc. Pure, perfectly executed, and a wonderful match with Sébastien Treuillet's Pouilly-Fumé. For dessert, there is Valrhona chocolate mousse, which could be a touch lighter, served with delicious coffee ice cream, crisp meringue, and a hint of caramel. Not everything runs smoothly yet; for instance, we wait quite a while between courses, and the white wine is brought to the table without a cooler while we are still enjoying our aperitif. But Blik already delivers on flavor, atmosphere, and potential. Welcome to Lekker!