"Rock’n’roll" Chef Willem Hiele ensconces himself within Jacques Moeschal’s architectural gem. De Keignaert Nature Reserve’s polders present in every corner of this strikingly raw edifice. 60s-70s spatial design amplifies decor’s minimalist spirit. Chef Hiele prepares favourites therein. Representing the sea and nature’s rawness with intense personal finesse within plates, intense sauces and vinaigrettes, fiery intensity and inventiveness elevate regional products like North Sea fish and plated vegetables. He cooks hare using the carcasses, herb-laurel, goose fat, butter, rosemary—embellishments include matured cherries, death trumpets, and hare-cherry Schaerbeek sauce encompassing chocolate and blood—cooked to minute—culminating in showcasing gratifying dish minimalism sans ostentatious flavour pairings. Enchanting apples ac company boned goose, even more near-perfect due to proximate room stay among seven room choices.