Casparus

About Casparus

This restaurant with a twist is Etienne Bonthuys through and through. This master chef challenges taste buds and pushes the boundaries of the imagination and the result is always interesting and delectable.

Counter-intuitive combinations work surprisingly well; quail is served with raw salmon and strawberries, baby calamari is paired with oxtail, and lamb and lobster with mint sauce produce flavours that burst - that's it, just burst. For the less adventurous the menu does offer options, but if you're going to eat here, try the slightly wacky stuff.

An extensive wine list that won't break the bank is on offer, and you are bound to find something for every palate. The interior is truly something to behold and matches the magical dining wonderland that Casparus creates.

The restaurant is open from Tuesday until Saturday for lunch and dinner and booking is advised.