The remarkable maturing room and attractive open wine cellar set the scene for chef Hanselaer’s two overriding passions. Son of a cattle breeder, Blanc Bleu Belge beef takes pride of place on the menu, which also showcases the strength and flavour of other fine ingredients. The resourceful chef is never short of creativity, demonstrated by his modern take on Belgian endive baked in ham and cheese and while his carne cuisine occasionally reaches the realm of high-flying, it is never OTT. The cheese and dessert trolley in particular is spectacular! A must if you plan on touring the Lake Donk area.