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Create by Guido Braeken
Modern French
A tree trunk runs the full length of the ceiling in what was once a castle barn, which sets the tone neatly for a two-Michelin-starred fine dining room that keeps grandeur from tipping into stiffness. Chef Guido Braeken works in a modern French idiom built on classical technique, with sauces as the quiet argument running through every plate. Langoustine is the signature, and it arrives with the kind of detail that makes you stop mid-bite.
The awards strongest first
- Michelin Guide 2 Stars
- Lekker 500 2026 · #19 · Lekker 500
One number, weighted & current 92
How we scoreThe dishes from the writeups
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Dry-aged turbot
“The fact that the chef is a master of sauces becomes clear in creations such as a tarragon hollandaise or an Ibérico pork bouillon enriched with basil oil, both of which lend the dry-aged turbot remarkable intensity and roundness.”
Michelin Guide
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