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Eyckerhof by Nicolas Mylle
Modern French
A converted period farmstead in Bornem, its stone walls and natural-toned interior doing the heavy lifting before anyone's poured a drop. The cooking is rooted in classical French technique with the occasional creative detour, the sort of place where a turbot lands with house-made XO sauce and a risotto that renders further courses morally questionable. At lunch a set lineup; evenings you choose your own course count.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
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