Rebelle

Youthful, fuss-free and easy-going, Rebelle aims to serve excellent nosh in a casual vibe. Behind its unassuming façade, you will discover a warm, minimalist interior decked in salmon and terracotta colours. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knockout seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close relationship with his producers is a source of inspiration, as are his travels. For example, he may coat Miéral duck in honey and a mixture of spices before roasting it on the bone and then serving it with a delicious peppery sauce to enhance and add a further kick to the mouth-wateringly tender meat. Acidic carrots and a gutsy sweet and sour apricot ketchup provide a subtle Asian flourish. The full-bodied flavours of each dish are further enhanced by a superlative wine cellar and the sommeliers may suggest natural or classical tipples to pair with chef Defauw’s culinary masterpieces. To quote them: “Warm, Pure, Unique” - a meal at Rebelle is felicitous from start to finish.