Fodor's Expert Review Blauw aan de Wal

In the heart of the Red Light District is a small alley that leads to this charming oasis, complete with the innocent chirping of birds. Original wood floors and exposed-brick walls hint at the building's 1625 origins as a spice warehouse, but the extensive and inspired wine list and the open kitchen employing fresh local ingredients in its Mediterranean-influenced cuisine are contemporary and chic. The restaurant is set in a courtyard that once belonged to the Bethanienklooster monastery; it now offers a restful environment with multiple dining areas. Three-, four-, and five-course menus change frequently and might include dishes like a frothy pea soup with chanterelle mushrooms and pancetta, or a melt-in-your-mouth herb-crusted lamb fillet.