Migrate from bustling Leopoldlaan into this lovely white villa, embraced by charming Barbara and Chef Kevin’s concept. They graciously welcome in their elegant restaurant (modern vibes at the rear). A striking open wine cabinet beckons. Over time, De Bakermat becomes Ninove’s inevitable staple. Product excellence underpins quality meals, deceptively simple in appearance but challenging to achieve. Chef Kevin partners quality items like turbot, truffle, and noble meat breeds (Holstein, for instance) with steely precision cooking. With finesse and sweetness, foie gras brioche intertwined with quince complements richness of foie gloriously. Traditional flavours clad in exotic or textured touches—lobster tail grilled to barbecue flair beside subtle spicy sauce, fine nori slices, and trout eggs—all creatively embraced. This chef unites generosity and finesse proficiently. Sommelier’s advice and temptingly diverse wine selections (wine by glass included) complete splendid tableau.