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A Michelin-starred creative restaurant tucked into the Liège countryside, where the chef bakes his own bread and sources vegetables from his father's market garden. The cooking is hard to pin down in a single word, which seems to be the point: seasonal, locally rooted, and quietly eccentric, with international touches that keep each dish slightly unpredictable. The room is snug but lively, the kind of place that feels personal rather than ceremonial.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Lothar Vilz veal
“illustrated by different preparations of Lothar Vilz veal, including medium rare loin with a powerful gravy and a scattering of tangy fresh herbs”
Michelin Guide
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