You'd swear you're in the country at the "Rest Some," but then, back in the 16th century, this thatched farmhouse-style restaurant used to be an inn. Patron/cuisinier Marcel van Zomeren has turned it into one of the city's top establishments. Using only the freshest organic ingredients, he keeps himself and his staff inspired by constantly adapting the menu to seasonal produce. A salad of Bresse pigeon breast with poached quail's eggs and a ravioli of pigeon and gooseliver is an example of a starter, which might be followed by crisp sautéed sea bass filet on a bed of warm tomatoes and young vegetables. Van Zomeren insists he has no specialties, and that everything he prepares meets his high standards.