Bloomhotel

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!

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.