GLASS

The reputation of chef Wouter Van Tichelen and sommelier Jurgen Lijcops needs no introduction. The duet pools their talents in this tastefully low-key à la carte wine bar, depicted by a red and white tiled floor and soft music playing in the background. The knockout wine list, which features some 400 vintages to the delight of connoisseurs, sports a suitable claret colour.
The know-how of the two associates can be tasted as much in the glass as in the classical brasserie fare. How about a calf’s head in tomato sauce, Duroc D’Olives pork or gently sautéed hare served in a dill and smoked sausage jus overflowing in punchy flavours and flanked by a crispy chiffonnade of pig’s ears, fresh fries and homemade mayonnaise? Recipes from yesteryear are revived in dishes steeped in delicacy and generosity. Wholesome, feelgood food that reveals the hallmark of a seasoned chef. One last tip: don’t forget to pop next-door to Bar Burbure for a drink before or after dinner.