Zulte-Waregem football club has hired a new striker! In the southern stand, David Bertolozzi hits the bullseye every time with his generous dishes. Start with a range of snacks to share, like generous nuggets of plaice dipped in tartare sauce, before digging into a modern version of classical recipes, such as pheasant with winter side dishes or a heart-warming vol-au-vent. Attractive lunchtime menu.
官网Burnished copper saucepans and a striking colour scheme set the stylish scene in this welcoming restaurant. The youthful chef, Louis Wauters, is a butcher’s son and proud of it. You will sample perfectly cooked rib of beef with a silky béarnaise sauce and French fries, but the chef is also keen to pamper fish and seafood amateurs. Flavour and generosity are the watchwords here.
官网The contemporary elegance of this delightful villa is more than worthy of a home decoration magazine. Even better, it is flanked by a lovely patio and boasts a small conservatory to the rear. The chef focuses on flavours which he crafts into his own versions of traditional recipes such as classic eels in green herbs and vol-au-vent. High-flying, inspired craftsmanship and lashings of flavour illustrate that Robuust is far from averse to showcasing its delicate facet.
官网This former flax factory (1907) is steeped in history, as is illustrated by the bare stone walls, authentic details and old photos. This industrial legacy has been cleverly updated with a wealth of trendy details and personalised works of art, creating a happy mix of old and new. The young couple at the helm shines the spotlight on a modern, deftly-crafted, international score, while lavishing great care on the fascinating sauces and textures. Kick off with subtle dogfish, enhanced by a dried lime dressing and oil of linden leaf, before moving on to sample red gurnard marinated in a tangy dres
官网Bistronoom is an elegant Normandy-inspired villa in the heart of the Flemish Ardennes. The appetising repertory draws on the best of French and Flemish traditions. The menu is deliciously familiar, the flavours are wholehearted and recognisable and the produce is seasonal. Examples include crispy sweetbread in a creamy cognac sauce with chives and fresh fries, unless you wouldn’t prefer a sole meunière or a gutsy osso bucco that explodes with flavour. The extensive menu is just one of the reasons that Bistronoom has earned itself such a loyal crowd of regulars.
官网Chef Gilles Joye and Heike, front of house, have converted the Marcus restaurant into a gastrobar: OYA. The interior has been treated to an exuberant makeover, without forgetting a lovely alfresco area. The varied à la carte and lunchtime menus unveil patriotic Belgian family favourites and Mediterranean-themed sides. A few examples: crushed carabineros prawns with grapefruit and crunchy croutons, hanger steak, cooked rare, with a shallot sauce and fresh mayonnaise, or a succulent pasta and seafood extravaganza. Chef Joye cherry-picks premium produce and makes ample use of a Mibrasa charcoal o
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