Ukiyo
The former presbytery of Stekene is in a class of its own, boasting a sleek, trendy cocktail bar, four luxurious guestrooms and a classy contemporary restaurant leading into a manicured garden. Brothers Timothy and Bodi de Munck bend over backwards to pamper their guests. Their passion for Asia is reflected in the extensive à la carte and Omakase menus and in the beverage list. Gallic flavours with subtle Japanese nuances set the scene, exemplified by a delicious ponzu-flavoured sauce that delicately underscores fish or Anjou pigeon, cooked rare, flanked by morel mushrooms and a gravy so rich
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