De drie ridders

As you cross the threshold and see the red and green colour scheme of the decor, the huge fireplace and period flooring, you will fancy yourself back in 18C West Flanders. So take a seat and soak up the splendour. Emily and Bart are passionate about their work. This manifests itself in their choice of mostly local ingredients, their reinterpretations of time-honoured recipes and the finesse of their creativity. They are committed to using traditional cooking techniques as evidenced in the medium-rare duck fillet with a fine crust, accompanied by glazed vegetables and a jus de canard that incorporates the subtle bitterness of Picon. The carefully curated wine list gives exposure to smaller producers. This is cuisine with soul, bundled into a single set menu.