Unconventional Willem Hiele has set up shop in this architectural behemoth by Jacques Moeschal. Polders dominate De Keignaert nature reserve and are also a major feature of this imposing brutalist edifice. The 1960s-70s design further accentuates the minimalist character of this former private residence, in which chef Hiele invites you to sample his favourite dishes. He translates the harsh character of the sea and nature into dishes that bear his highly personal and delicate hallmark. Intense sauces, vinaigrettes and a smoky live fire focus showcase regional delicacies such as North Sea fish and veggies. Examples include hare from the polders on the bone, cooked in bay leaf, goose fat, butter and rosemary. Aged cherries, black trumpet mushrooms and a knock-out hare and Schaerbeek cherry sauce prepared at the last minute with chocolate and blood add the final flourish to this masterpiece of culinary minimalism. Chef Hiele has no need of surprising combinations to convince or entice his diners, although he may pair acidic crunchy apples with goose belly. A fascinating experience that is even better if you spend a night in one of the six guestrooms.