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De Gouden Muts
Contemporary French
A converted villa in the Flemish countryside where the chef runs an open kitchen, folding Japanese inflections into French and Belgian cooking, miso finding its way into sauces that would otherwise be perfectly classical. Pigeon on the bone with beetroot and foie gras is the kind of dish that reminds you why those traditions stuck around. The room is warm and candlelit, and the front-of-house makes sure you notice.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we score
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