Terroir

From the rib of beef from the Ceursters butchery in the aging cabinet to the smoky aroma of charcoal embers, this modern bistro captures your attention right from the start. Take a seat at the counter and admire the kitchen team at work. Unsurprisingly, red meat takes pride of place on the menu of this bistro, but chef Ivan is equally at home with fish, so you can choose from bouchot mussels in cream or a juicy faux-filet of Jersey beef, both served with crispy fresh fries. Soul-warming, rustic fare, prepared order, defines this generous establishment.