Poised between Steenvoorde and Saint-Omer in the heart of Flanders, Cassel is a darling of a brick-built village. A small village for a tiny restaurant. Housed in a beautiful 18C abode with space for just twenty diners, it is run by owners who are passionate about fine cuisine. Chef Eugène Hobraiche carefully crafts contemporary nosh that goes hand-in-hand with seasonal produce, using local fruit and vegetables, as well as fish from the auction at Dunkirk. Grilled wild turbot, samphire, artichoke and coriander sauce; grilled tuna with tomato water and green tomato sorbet are among the house signature dishes. Five equally cosy, manicured guestrooms available just a short walk away.