Blauw aan de Wal
Despite its location down a graffiti-covered alleyway in the Red Light District, this white-clapboard restaurant draws crowds of foodies with its menu of seasonal, gourmet fare. Surrounded by a tiny courtyard, the two-story restaurant is housed in a 17th-century herb warehouse with original hardwood floors, exposed brick walls, and a bustling open kitchen. Incorporating French, Mediterranean, and Asian flavors, the three-course prix fixe menu might include oysters with a granita of Japanese ginger, followed by roasted lamb loin with a Shiraz reduction. The restaurant also has an extensive international wine list, with an emphasis on small-production French and Australian wineries.