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The aperitif arrives beside an old livestock weighbridge, which sets the tone nicely. This set-menu restaurant occupies an 18th-century building in rural West Flanders, its original floors and giant fireplace intact, and the couple behind it cook with the kind of conviction that makes seasonal, local-produce dining feel less like a concept and more like dinner. Small-producer wines, traditional techniques, and a creative instinct that keeps the whole thing from getting earnest.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Medium-rare duck fillet
“They are committed to using traditional cooking techniques as evidenced in the medium-rare duck fillet, grilled on the bone, accompanied by a juicy slice of celery, fermented figs and a puree of chickpeas.”
Michelin Guide
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