-
A log fire anchors the dining room of this stylishly converted old farmhouse in Esneux, and the glass-fronted kitchen lets you watch the chef work the grill. It's a creative restaurant where most of the cooking leans on fire and fermentation, with locally sourced ingredients pushed into genuinely unusual territory. The celeriac cooked in a salt crust with Comté and sherry is the kind of dish that makes you wonder why anyone bothers with protein.
Two honors, in evidence:
The record strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we score
Something wrong with this entry? Tell us — closed, moved, miscategorized, we want to know.