Fire is central to everything at this cosy home restaurant run by hostess Hermien and chef Arno. They have devised a set menu comprising four to six courses, showcasing local produce from the land and the sea. The chef imbues venison fillet with a distinct smoky flavour and serves it with a colourful red cabbage accompaniment. Fillet of Steenvoorde pigeon comes with a rich jus and a confit leg. Rest assured: this young couple knows how to show their diners a good time.