Leave busy Leopoldlaan behind you, venture over the threshold of this spruce white villa and bask in the charming welcome of Barbara and chef Kevin. The couple is proud of their stylish establishment, appointed in a more modern vein to the rear and which sports an eye-catching glazed wine cellar. Over the years, De Bakermat has become a firm fixture of Ninove’s culinary scene. The secret to good food resides in the quality of the ingredients, which isn’t as simple as it sounds. Chef Kevin not only sources top-drawer produce, like turbot, truffles and premium breeds of meat, such as Holstein, he wields his extensive skill and know-how to conjure up succulent dishes. The iconic marriage of foie gras, brioche bread and quince undergoes a touch of wizardry in his deft hands as he intensifies the liver’s rich velvety flavour and texture. He intelligently mixes familiar flavours with exotic ingredients or plays on contrasting textures, such as barbecued lobster tail in a subtle spicy sauce, wafer-thin slices of nori and trout roe. Chef Kevin has a knack for combining generosity and delicacy. The expert tips and insights of the sommelier and the enticing wine list (also available by the glass) add the final flourish to this delectable portrait.