Bart Desmidt, with his right-hand man Philip and the gracious Sandra, invite you to sample a fantastic feast of flavours in Bartholomeus, a swanky restaurant with Japanese overtones. Admire the cheerful chefs seamlessly working together in the open kitchen. The 18 seats around the counter are reserved for connoisseurs of high-flying cuisine. There is a single set menu and Sandra can be relied upon for judicious wine-food pairings, delving into a splendid cellar with a stellar selection of wines by the glass. The cast of exceptional ingredients features stars such as turbot, truffle and scallops, all of which are crafted with consummate know-how. Creative, bang-on dishes designed to showcase the ingredient, courtesy of deceptively simple recipes that combine creativity and intensity. In an approach that errs towards minimalist, oysters, wagyu and lemon explode in a festival of flavour or different textures of langoustines are combined in a gutsy briny dish that is subtly underscored by caviar. The chefs’ superlative technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…