't Vlasbloemeken

Eric van Bochove's goal is to serve up "the best of the sea, soil and livestock", and his honest ingredient-led cuisine does not disappoint. He appreciates the great wealth of local produce at his disposal, such as Eastern Scheldt lobster and Zeeland lamb, which he prepares in the traditional way in order to respect their wonderful flavours. His garnishes give the dishes a more contemporary look. Take, for example, his scallops in a delicate Thai-style marinade and textures of cauliflower elevated by the bold aromas of sea buckthorn berry and a chorizo oil. This chef is remarkably talented. The charming hostess pampers diners with attentive service and astute wine recommendations – the selection is predominantly French. She ensures a comfortable dining experience, whether you are in the stylish interior, with its warm colours and elegant design, or out on the terrace. Satisfaction guaranteed!