Edwin Van Goethem, who is always on the move, has been going from strength to strength since the opening of 't Korennaer in 1997. This gifted chef concocts cuisine, underscored by subtle international influences, ranging from Japanese seasonings to elements of North African culinary tradition. Thanks to trusted suppliers of the likes of butcher Hendrik Dierendonck and asparagus grower Els Vercauteren, the top-notch quality of the ingredients is guaranteed. The chef lets the natural flavours take front stage in dishes that are very much in tune with their era. First-rate produce, such as hop shoots and wagyu beef, is elevated with rich sauces, exotic aromas and fascinating sides that keep diners on their toes. For example, eel from the Eastern Scheldt River is cooked at a low temperature and enriched with a nine-spice green sauce, fries cooked in beef tallow and a fresh green salad in a masterful modern take on a pedigree Belgian classic. The sophistication of 't Korennaer is matched by the opulence of its stylish interior and alfresco dining area. A buzzy down-to-earth vibe nonetheless reigns throughout, and chef Van Goethem's enthusiasm is infectious.