Filip Claeys obsesses over seafood. Fisher’s grandson, North Sea Chefs founder apt advocate for lesser-known fish and bycatch consumption. Amid gourmet meat and luxury treats—also amazes with spiny dogfish. Boat provenance printed alongside sourced fish origins. Inventive and compelling flair constructs style—saucery mastery lends classical grounding—advancing distinct personality amid current awareness. Cooking freshly tender North Sea crab within court-bouillon conduit—adding pumpkin—alongside fabulous triple sauces: crab-coral blend, nut-sauce-crème fraîche, and algal-oil dressing. Each sauce bolsters intensity yet preserving crab subtlety. Claeys releases ingredient essence—friendly atmosphere at sleek restaurant evokes visiting friends. For wine assistance, sommelier's choices abound. Gourmets cherish amid this design-wood elemenTed elegance.