速乐宾馆

Tim Versyck is a proud champion of his native western Flanders. Cherry-picked ingredients form the backbone of his mainly classical repertory, albeit with the odd international twist. Produce from the North Sea and the polders is what truly galvanises this virtuoso craftsman. He might flank North Sea crab (crafted into rémoulade) with Ostend seaweed, samphire and an astounding bisque packed in fascinating briny flavours. Cheerful Jolien extends a warm greeting in the dining room, which sports a bright contemporary vibe and is flanked by an elegant garden terrace.

Bar Bulot is redefining the luxury brasserie concept and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, the lush green terrace is utter bliss, while the interior drips in stylish elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity with original touches. Under the auspices of owner Gert De Mangeleer, the chef excels in the art of enhancing a Franco-Belgian score of the likes of sole meunière with buttery mashed potato, a

As pleasing to the eye as to the palate! Wood and iron prevail in the decor, while the regional cuisine displays a blend of talent and creative flair.

餐厅

餐厅

面包烘焙

法餐