Hotel Arriate

Jan Audenaert believes in simplicity before all else, mixing vegetables and exotic herbs to compose stunningly presented dishes. His creativity shines through in the detail he lavishes on the side dishes, illustrated by his upside-down pumpkin pie which is served with a gutsy breast of pheasant. Nothing leaves his kitchen that hasn’t been endlessly pondered and puzzled over. We recommend his lunchtime menus. The minimalist interior of this restored presbytery suits this culinary offering down to a T!

It is crystal clear that Boris and Maurice have worked together before (at Bodo). Their friendly neighbourhood eatery with a long counter offers tasty bistro fare with a twist. For example, you may start with deep-fried bites of sole and tartare sauce, followed by a juicy breast of chicken and a masterful Archiduc sauce (mushrooms and cream), finishing with a chocolate mousse. The French wine list adds the final flourish to this appetising banquet.

The cuisine of brothers Ruben and Pieter is as elegant as the decor of their restaurant, whose entirely open-plan kitchen cannot fail but catch the eye. They have a knack for melding French technique with a modern, minimalist vision. Food that is free of fussy frills and in which every detail demonstrates a focus on gutsy flavours, like the scallops arranged like flower petals with radish, green apple and a natural apple and shiso dressing. At noon, the chefs roll out a lunchtime menu, while the evening score is more ambitious.

Commotie radiates a sense of zen-like tranquillity. The verdant surroundings and minimalist Japanese decor create a harmonious whole and the terrace is an oasis of alfresco calm, until the arrival of the food interrupts your quiet contemplation. Chef Thomas expresses his originality through fermentation, vegetables, tart flavours, barbecue notes and intense sauces... His inventiveness is captivating, and his nose-to-tail vision is an inspiration. An example of his fascinating approach is monkfish in seaweed, lacquered in butter before being seared over an open flame. He further underscores the