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Peter Wellens and Charlotte De Baere artwork covers the bar area, and the dining room behind it goes full Scandinavian, all pale wood and breathing room. This is a contemporary fine dining spot where the kitchen runs three to five courses and leans into the kind of pairing that puts dashi and ponzu alongside venison and churros without blinking. The crowd tends toward the occasion-celebrating end of the spectrum, which tracks with a room this considered.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Venison
“The menu of three to five courses shines the spotlight on creative recipes, like venison, served medium rare, with prunes and red beetroot, an emulsion of curly kale, churros and a punchy gravy.”
Michelin Guide
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The neighbors closest first
- De Victorie Modern French Eat · 69
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