This elegant villa is so cosy and inviting, and with the warm welcome extended by Evi, your charming maître d', you are sure to feel right at home. In the open kitchen, chef Rudy puts his own spin on French and Belgian recipes, adding in the requisite zing and occasional Japanese nuances. For instance, he uses miso to enhance flavours, but he also stays true to tradition with dishes such as pigeon cooked on the bone and served with beetroot and foie gras. He takes a detailed approach to his cooking, and his rich sauces are a key part of his dishes.