Established in a grand town house, EssenCiel is the lovingly created brainchild of a young couple, Niels Brants and Romina Charels. A smart contemporary style, mingling purity and elegance without losing sight of their signature casual vibe, sets the scene. A seat on the patio near the vegetable garden is heavenly in fine weather. Chef Brants deploys the full gamut of his culinary know-how combined with a flair for unearthing fantastic ingredients. He avows a passion for vegetables and the intricate craftsmanship of his unorthodox recipes is part of his hallmark. Our inspectors were most impressed by the culinary experience he created with three versions of gambero rosso. A stunningly fresh tartare, served with chilled, sweet and acidic sides, a mild chawanmushi of prawn in a Bellota ham aspic and a savoury emulsion of prawn heads with soy seeds macerated in Japanese herbs. The extensive choice of bread rolls means that you won’t have to miss the tiniest drop of the chef’s delicious sauces. Seasoned sommelier Luc Roelandt adds the final flourish with insightful wine tips. Today, more than ever, subtlety is the quintessence of EssenCiel.