An opulent white and gold dining room—the oldest in the city, dating back to 1885—sets the stage for chef Jacob Jan Boerma’s inventive dishes. Each jewel-like plate is a skillful balance of acidity, sweetness, and spice, as with a starter of raw tuna and foie gras dotted with peppery shiso leaves or roasted pigeon with baby carrots in a rich hazelnut sauce. Depending on the day, dinner tasting menus range from four to nine courses and are surprisingly well-priced given the sumptuous setting on Dam Square, just across from the Royal Palace.