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A Michelin-starred fine dining room inside a period mansion on the edge of Ghent, where the renovation kept the historic bones and layered in enough contemporary polish to feel considered rather than cold. The chef draws on Zeeland roots and a restless technical range, running small plates through unusual combinations and international inflections. The sommelier runs the floor with the kind of ease that makes the wine pairings feel inevitable.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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King crab
“For example, he might pair king crab with a gutsy beurre blanc of shellfish and a tangy lemon jelly or he may add a kick to scallops courtesy of a dashi of Texel lamb prepared with typical Moroccan spices.”
Michelin Guide -
Scallops
“For example, he might pair king crab with a gutsy beurre blanc of shellfish and a tangy lemon jelly or he may add a kick to scallops courtesy of a dashi of Texel lamb prepared with typical Moroccan spices.”
Michelin Guide
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