THE MICHELIN GUIDE REVIEW 2024

Bert and Sandra’s atelier feels like a cozy living room — intimate, with beautiful Scandinavian lines and a magnificent terrace overlooking the garden. The couple’s passion radiates throughout the restaurant. Bert takes great pleasure in delighting his guests with modern ideas, subtle Asian accents, and exciting fresh, tangy nuances. This is where true gourmets feel at home.

GAULT&MILLAU REVIEW 2025

Chef Bert Castermans earned his third chef’s hat in our previous edition, and he continues to live up to his reputation as a passionate creator of beautifully layered sauces. He seasons pure hamachi in perfect balance with aquavit and kombu. Yuzu kosho is used with restraint as a flavor booster for gently cooked baby lobster. His flair for Japanese flavor accents also shines through in a preparation of turbot with smoked eel and dashi.

The duck, cooked precisely and succulently on the bone, is truly impressive, served with a garnish of carrot and shiso. The dessert, too, carries a Japanese touch — a refined composition featuring apricot, chamomile, and sake.

The chef offers only a set menu, available in three to six courses. On Fridays, only the six-course menu is served.