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A hip urban bistro in Lier where pig's head gets the same careful attention as sea bass, because the kitchen treats ingredient quality as non-negotiable regardless of what's on the cutting board. The cooking is unfussy but generous, leaning into seasonal produce and the occasional overlooked cut. A well-chosen list of wines and beers rounds things out. The kind of neighborhood spot that makes you wish you lived around the corner.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Brussels sprouts
“As far as chef Duys is concerned, that goes as much for the Brussels sprouts as for the sea bass.”
Michelin Guide -
Sea bass
“As far as chef Duys is concerned, that goes as much for the Brussels sprouts as for the sea bass.”
Michelin Guide -
Pig's head
“He is also not averse to working with traditionally overlooked produce, such as pig's head.”
Michelin Guide
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The neighbors closest first
- Neon Creative French Eat · 90
- Numerus Clausus Modern French Eat · 69
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