This adventure kicks off at the stadium of Ghent Football Club. In 24 seconds flat, an elevator whisks you up to the fourth floor and another world! The warm interior, both cosy and urbane, features a piano and works of art in a lounge vibe that is vaguely reminiscent of a Gentleman’s Club. In this establishment, Danny Horseele, star-ranked Michelin for over thirty years, rolls out his infinite know-how. The food is traditional and polished, yet subtly creative, and combined with a passion for knockout ingredients, such as his consummate turbot, grilled and moist, served with a fresh, subtly acidic béarnaise sauce and a ravioli of spinach, green beans and assorted flowers and herbs. The shellfish jus that flanks the langoustines demonstrates his wizardry with sauces. The chef’s extensive experience and his team’s contemporary input create this enticing culinary portrait. A blue-ribbon establishment that delivers the goods every time.