“Any color you like as long as it’s black” could be the motto here at La Perla Nera. The menu is very seafood heavy. But even heavier than seafood is the color black, which is obtained from truffles and black caviar. These two come in every form imaginable: in jars, added to salads, ceviches and tartars, or served in the form of a Faberge egg. Heading the kitchen is Frenchman Philippe Got, a big fan of the cuisines of France and Catalonia. Leave room for dessert, namely the Crema Catalana or the vodka-baba! The interior is very simple in order not to distract from the food.