Restaurant Fyr

Restaurant Fyr takes its name from the Swedish word encompassing the four elements that define chef Elian Muller's kitchen. Each course is built around one element: North Sea fish for water, seasonal vegetables for earth, poultry for air, and the wood fired oven's intense heat for fire.

The space on Czaar Peterstraat carries a warm, understated character, with an open kitchen that draws diners into the rhythm of the service. Tasting menus of four to six courses shift with the seasons, and a full vegetarian sequence runs alongside the classic menu.

Muller, who trained at Vinkeles and Fosbury & Sons, grounds his cooking in local produce from the Lowlands, working with farmers and foragers to trace the seasons through each plate.