与羊驼共眠

Alex Verhoeven has established his HQ on the top floor of the Turnova tower. The hip industrial-cum-Scandinavian interior and open-plan kitchen are fashionably uncluttered, with the bonus of a knockout view over the Campine. Ideal for an alfresco drink and lunch, it is just the ticket to sample the exuberant score of the chef and his team. Exceptional produce, respect for tradition and a scattering of unexpected touches depict the savvily devised, subtle menus. An example: gently sautéed sole fillets, encircled by a frothy bisque sauce and a classic beurre blanc, are flanked by pieces of smoke

Welcome to De Pastorie, 2.0, a 17C edifice whose period cachet has been savvily preserved in the wake of a top-to-toe makeover. The restaurant, dripping in high-class mod cons, is now the epitome of warm stylish urbanity. The landscaped manicured garden and leafy terrace are deservedly the pride and joy of this restaurant. Seasoned chef Carl Wens and his son Wout roll out a lineup that shines the spotlight on subtle Gallic classics, while treating them to a delicate youthful makeover. Sophisticated cooking that engages the senses best describes their ingredient-led score. Crunchy calf’s sweetb

Veteran chef Ivan Daelemans is equally at home with classical Belgian, Gallic and Italian cuisine. His impressive culinary skill can be sampled in the magnificent former home of a doctor, done up in a modern vein. The dishes are intended to be shared, but you can order individual portions. As you dig into timeless classics such as vitello tonnato, tomatoes stuffed with shrimps or a perfect poached egg, served with a light mousseline, al dente asparagus and hand-shelled shrimps, you remember why such dishes remain so popular. Even better when washed down with a fine glass of wine – the perfect

This spruce detached house does sport a faintly English hallmark, the menu, however, unveils a patriotic line-up of classical French cuisine. Kick off your meal with an aperitif in the wine cellar before taking a seat in the modern dining room or on the leafy patio. Subtle classicism depicts the textbook precision cooking, albeit with an occasional Mediterranean twang and a refreshing sprinkling of modernity. Pop into the delicatessen before you leave and take a few delicacies home.

Winston, in charge of the front-of-house, and Dong in the kitchen, greet diners in their bright, modern bolthole on a busy country road. The accent is on a highly distinctive culinary score and first-class produce. Authentic Chinese dishes are crafted with lashings of skill and know-how, like house dimsum with a sweet and sour sauce or steamed-to-order seabass flanked by a light soy sauce, crispy ginger and rice. The chef consummately juggles with different culinary techniques and has an Asian flair for sauces. It is always something of a challenge to make your choice from the extensive lineup

Make a beeline for this peacock blue townhouse at number 136 where you will be pampered by Niels and Laura. Their elegant contemporary establishment upholds tradition and while the chef clearly enjoys mixing spicy Asian flavours with Mediterranean extravagance, he is equally capable of winning you over with a flawless piece of cod flanked by knockout beurre blanc and creamy mashed potato.

The romantic Venetian vibe and tables laid in the garden of Liana and Fabio’s characterful cucina never fail to hit the spot. The bread, pasta and desserts are all made from scratch by your cheerful hostess, who fusses over diners like a real Italian mamma! The chef’s northern Italian delicacies sign a heartfelt Mediterranean declaration of love to all foodies! You may be tempted by his personal spin on vitello tonnato, jazzed up with fermented garlic, or a velvety risotto with tomatoes, chorizo and grilled langoustines. We recommend the house signature Tasting menu. On your way out, don’t for