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A father-and-son fine dining room inside a charming villa on the edge of Ieper, where the kitchen holds a Michelin star and takes local ingredients like hop shoots and Steenvoorde pigeon as a starting point rather than a destination. The sauces are the thing here, complex and quietly confident, and the menu keeps shifting as exotic technique meets deep Flemish roots. Dress up; this is very much a tablecloth situation.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Slowly cooked free-range chicken
“How about slowly cooked free-range chicken coated in a hazelnut sauce and a spicy Flanders cheese, paired with a frothy kohlrabi mousse rich in earthy notes.”
Michelin Guide -
Sweetbread in flaky pastry
“You will also be surprised by an ordinary looking sweetbread in flaky pastry, which turns out to be stuffed in foie gras and truffles and flanked by a meaty gravy that cleverly blends all these different flavours into a harmonious dish.”
Michelin Guide
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