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Tinèlle
Contemporary French
A former convent turned cultural complex houses this Michelin-starred contemporary French restaurant, where the dining room hums with the kind of easy, unfussy energy that makes you want to linger. The chef's cooking leans Franco-Belgian, built on sharp contrasts and proper sauces rather than architectural plating. Crab appears on the menu in various forms, and the daily-changing lunch is the move if you're picking your moment.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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North Sea crab cannelloni
“Crab is a staple on the menu, with, for example, North Sea crab cannelloni, set off by a stunning marriage of tangy grapefruit and fresh, crisp fennel.”
Michelin Guide -
Chilled seabass
“Chef Verschueren deploys the full gamut of his culinary mastery in chilled seabass and crispy cuttlefish dotted with playful touches, like a perfectly judged dollop of soy sauce on fieduà pasta and its accompanying cuttlefish sauce.”
Michelin Guide -
Crispy cuttlefish
“Chef Verschueren deploys the full gamut of his culinary mastery in chilled seabass and crispy cuttlefish dotted with playful touches, like a perfectly judged dollop of soy sauce on fieduà pasta and its accompanying cuttlefish sauce.”
Michelin Guide
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