Sans Cravate

As the name suggests (Without a tie), this eatery is casual in vibe. The snug interior, done up in pastel shades, is bathed in natural light. Despite a lineup of familiar flavours, Sans cravate knows how to surprise the diner. The concise à la carte menu, together with a weekday menu and a several course menu at the weekend, bear witness to the attention lavished on exceptional ingredients by chef Henk Van Oudenhouve. He might mingle textures, such as langoustine and artichoke, with a punchy bisque made out of shellfish heads, and cooks the mullet on a spit in a delicious Mediterranean dish featuring nduja, aromatic herbs and choron sauce. Like a champion downhill skier, Van Oudenhove expertly weaves between classical flavours and international accents. Don’t miss the game season, when you may be able to taste tender juicy partridge. You may even decide to treat yourself and stay overnight in one of the luxurious rooms of the B&B La Suite opposite.