Purity is the name of the game at Castor. The elegant yet brutalist-looking cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie sets the tone of the restaurant’s classy front-of-house style, while Maarten Bouckaert surprises the diner right from the appetisers. From the ingredients and the sauces to the savvy blend of exotic flavours, the chef unveils his talent at every step. Stints with culinary virtuosos of the likes of Peter Goossens enabled him to hone his skills, which he now deploys with tact and sensitivity. Examples: pork cheeks braised in Rodenbach beer and paired with tagliatelle of cuttlefish, cockles and mussels, together with a knockout gravy of briny cuttlefish, a reduction of beer and crispy tempura tentacles. A feast of culinary delicacies! Rather than fussy, gimmicky showmanship, Bouckaert’s characteristic hallmark remains distinctive and legible, particularly in the sauces. Save room for the lineup of desserts that are (almost) too exquisite to eat – the Bordeaux cannelé is downright addictive!