Bart Desmidt, with his right-hand man Philip and the gracious Sandra, take you on a whirlwind tour of flavours in Bartholomeus, a swanky restaurant with Japanese overtones. Admire the cheerful chefs seamlessly working together in the theatrically visible kitchen. The seats (only 18) around the counter are reserved for amateurs 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 which boasts a knock-out selection of wines by the glass. The cast of exceptional ingredients features stars such as wagyu beef, turbot, langoustine, all of which are crafted with awe-inspiring know-how. Creative, bang-on recipes designed to showcase the produce: oysters, wagyu and lemon explode in a festival of flavour or textbook-perfect fluffy soufflé of langoustines, subtly flanked by caviar. The chefs’ consummate technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…