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Toit
Sardinian
A window manufacturer opened a restaurant on the roof of its own showroom, which tracks: the floor-to-ceiling glass frames views of the Belgian countryside that would sell itself. Inside, the cooking is Sardinian by way of French technique, bold and full-bodied in a way that earns the setting. The menu rotates every six weeks, so regulars have a reason to keep coming back and pretending they planned it that way.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Steamed seabass
“Hence the contrast between steamed seabass and cooked sweetbread, paired with a lemon confit beurre blanc.”
Michelin Guide -
Cooked sweetbread
“Hence the contrast between steamed seabass and cooked sweetbread, paired with a lemon confit beurre blanc.”
Michelin Guide
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The neighbors closest first
- Max & Moi Modern French Eat · 69
- Philippe Meyers Modern French Eat · 86
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