The high-flying talents of Michael Vanderhaeghe and his father Franky set the scene in this temple to fine dining. Knockout sauces and a superlative range of local produce such as hop shoots and Steenvoorde pigeon bear witness to the know-how of this hostelry, that has been a culinary landmark for going on 25 years. Original touches and exotic techniques ensure that the menu continues to evolve and progress. How about slowly cooked free-range chicken coated in a hazelnut sauce and a spicy Flanders cheese, paired with a frothy kohlrabi mousse rich in earthy notes. You will also be surprised by an ordinary looking sweetbread in flaky pastry, which turns out to be stuffed in foie gras and truffles and flanked by a meaty gravy that cleverly blends all these different flavours into a harmonious dish. Multi-facetted culinary creativity and a clever blend of old and new depicts the work of the father and son team. The trendy interior of this charming, luxurious villa, extended by a peaceful garden, provides the perfect foil to this splendid culinary experience. Not far away, the Vanderhaeghe family’s hotel, overflowing in elegant details, is ideal for longer stays.