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A small card on each table names the local producers who supplied that day's ingredients, which tells you almost everything about this farm-to-table restaurant in the Ourthe valley. The menu changes weekly as fresh deliveries arrive, and the terrace under the grapevine trellis is where you want to be. The cooking is spontaneous and micro-seasonal, the kind of place where broad beans might show up alongside scented geranium and goat's milk.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Fresh ondenval trout
“Fresh Ondenval trout might be baked in golden, flaky puff pastry and then paired with fermented asparagus and a tangy broth made from fermentation juices.”
Michelin Guide
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The neighbors closest first
- Un Max de Goût Eat · 86
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