't Gasthuis by InstroomArt

Seppe Nobels, Charuwan Pauwels and Nico Dockx make no bones about the fact that they source the majority of their produce from sustainable farms in the Mechelen region, in line with an ethos that naturally encompasses their HR policy. The result is international cuisine by a youthful generation of Europeans, keen to tell their story at your table. Examples of dishes you may sample include a Ukrainian borscht of red beetroot or al dente asparagus with Palestinian moussaka made with mushrooms and sumac with a lemon thyme mousse and parsley root fries. The stories are fascinating, as is the artwork that adorns the different areas of this former inn. This restaurant demonstrates that there is more to a sustainable future than just ingredients.