FANTASIA 一个宽敞美丽的公寓和实惠

Roland Debuyst is inspired by top-quality Belgian produce, but also by his globetrotting background. He focuses on bistro fare with a hint of modernity. Gyosa and ceviche are naturally combined with a dish of game, such as wild boar. This seasoned chef cannot be faulted when it comes to intelligently marrying flavours. The contemporary interior adorned with handsome works of art adds the final flourish to this enticing portrait.

Da Mimmo is the epitome of Italian sophistication. As soon as you venture over the threshold of this stylish restaurant and meet the charismatic maître d', you know you are in good hands! Chef Louis Verstrepen and his team craft beautifully plated dishes that embody a creative approach to Italian culinary tradition, calling upon consummate technique and spot-on precision. The chef is not afraid to throw bold flavours together and uses diverse textures to forge unexpected notes. For example, he cooks guinea fowl to perfection so that it is succulent with crispy skin. Then he combines it with co

Take a seat at the undulating counter, beneath the striking carved wooden tree, a tribute to nature, and enjoy the show as you admire the handiwork of the painstaking kitchen team. Menssa offers an all-round global experience and Christophe Hardiquest endeavours to share his vision of sustainable gastronomy, respect for producers and nature with diners. The experienced chef harnesses his knowhow and inventiveness to promoting his region. His knack for pairing mushrooms with a subtle blend of bitter coffee, smoked and marinated egg yolk and a vegetable emulsion demonstrates both his ethos and c

You will immediately feel at home in Bert and Sandra’s workshop. No sooner are you over the threshold, than you are greeted by a warm, snug interior done up in soft colours. The venue’s serene Japanese vibe is framed by the view of the pretty garden and the splendid summer terrace. This calm extends to the plate, although the deceptive simplicity hides a fiercely structured technical composition.Chef Castermans pays a highly personal homage to the ingredient. Free of fussy frills, his food is uncluttered, occasionally complex and often dotted with sensitively balanced umami nuances that are hi

Amusingly, you have to walk past Maurice’s newsagents before reaching the Parisian-inspired bistro of his son, Olivier. Gallic tradition characterises both the service and the food. Dishes include fork-tender, juicy turbot cooked on the bone, with mushrooms, a light frothy mousseline with a hint of acidity and a white wine sauce. The chef may add the occasional original note, sometimes courtesy of exquisite plating, but he remains a diehard champion of traditional gourmet fare. A well-stocked wine cellar and a splendid choice of cigars and whiskeys round off this enticing portrait.

Maxime Colin’s artistically appointed romantic establishment was made for a date night (or lunch), while the patio, tucked away in the garden of Jourdain castle, drips with alfresco charm come summertime. The menu quickly reveals the chef’s passion for stellar ingredients and international influences. His modern culinary style features subtlety, spot-on craftsmanship and a constant quest for innovation. For example, he may coat scallops wrapped in a cabbage leaf in a house-made XO sauce and pair them with a salad of green peas jazzed up by a zest of refreshing lemon juice.

A friendly restaurant in a residential neighbourhood with limited seating and a chef who crafts dishes from southern Japan in his open-plan kitchen. Rather than luxury ingredients, you can expect authentic craftsmanship and seasonings that stimulate the tastebuds. For example: dashi-flavoured chawanmushi, prepared to order, with crunchy veggies and shrimp marinated in sake, then steamed. Tomoyuki Ohara has no qualms about surprising us, whilst reverently respecting Japanese culinary traditions. The set menu ticks all the boxes, as does the savvy selection of sakes.