De Lindehoeve
Pallieter Vaes has breathed a new lease of life into this country hostelry, whose classical period details and fixtures have been retained, adding to the cachet and character of this airy establishment. The chef, who boasts an enviable CV, is manifestly a fan of top-notch produce. When he works with scallops, he may give them a crispy crust, which is then offset by side dishes like squash, ginger, a sea vegetable and a lovage-perfumed beurre blanc. You can expect a culinary lineup packed in gutsy flavours and delicacy. The à la carte is more traditional than the set menu, but both hit the spot
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