Franky's Grill

Chef-owner François Geurds has opened a new establishment in the premises where FG Foodlabs used to be located: Franky’s Grill. The former student of Heston Blumenthal whom Geurds always called 'Franky' wants to give a new dimension to the word 'grilling'. We step inside into a cozy chaos and have to wait a moment before being seated. We take a seat at the bar and let the young, jovial waitstaff advise us on what to order. In a red Le Creuset pan, a generously sized, crispy, warm, and soft bread roll is served. Meanwhile, a kitchen staff member brings out a large pan with a salt crust. With a firm swing, he flips the pan upside down and two beautiful sea bass fillets appear on stage. Shortly after, the fillets are served in a griddle pan, garnished with green herbs and an irresistible beurre blanc sauce made with razor clams. The sauce is truly finger-licking good. After the starter, a 2018 Guidalberto from Tenuta San Guido is poured for us. Not long after, the main course arrives: Franky’s Ribs. Three racks of incredibly tender spare ribs are served in a roasting pan. Beneath the ribs lies a selection of grilled vegetables, a delicious jus, and the ribs are garnished with chives and panko. Vanilla flan is the dessert: soft and delicious, but we are already so full that half remains untouched. Sometimes less is more. Nevertheless: welcome to Lekker.

François Geurds continues to effortlessly reinvent himself. At Franky's Grill, he has traded his classic and modern European Mediterranean signature for a cooking style where his Caribbean roots speak more prominently. Ver...