B&B 't Withuis

The high-flying talents of Michael Vanderhaeghe and his father Franky set the scene in this temple to fine dining. Knockout sauces and a superlative range of local produce such as hop shoots and Steenvoorde pigeon bear witness to the know-how of this hostelry, that has been a culinary landmark for going on 25 years. Original touches and exotic techniques ensure that the menu continues to evolve and progress. How about slowly cooked free-range chicken coated in a hazelnut sauce and a spicy Flanders cheese, paired with a frothy kohlrabi mousse rich in earthy notes. You will also be surprised by

Unconventional Willem Hiele has set up shop in this architectural behemoth designed 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 the countryside into dishes that bear his highly personal and delicate hallmark. Intense sauces, vinaigrettes, a smoky live fire focus (a charcoal fire always burns outdoor

Highly polished silverware, a fantastic collection of bottles and knickknacks set the quirky, antique dealer interior of Olijfboom, so you won’t be surprised to learn that the chef is a keen collector of vintage chinaware. However, his main talent is regaling us with old-school cooking. In keeping with tradition, he unfussily enhances the ingredient which he serves generously, focusing on the flavour. An impressive wine list completes this fine dining experience.

At Hendrik Dierendonck’s establishment, the meat comes straight from the butchers to the plate – in fact, Carcasse is literally the extension of his butcher’s shop in Saint Idesbald. The hip interior provides the perfect foil to this raw rugged vibe. Against a backdrop of gently strumming guitars, the star of the show is red meat. A glazed ageing cabinet takes pride of place in the centre, while runners on the ceiling bear witness to a bygone era when the carcasses were shunted overhead. A long communal table invites diners to share this experience. The exceptional cuts of meat of this renowne

As chef Puype casts his culinary spell with top-drawer produce such as asparagus or loin of veal, you know you’re in for a magical bistronomic treat. Examples include a ceviche of rockfish with creamy goat’s cheese to offset the acidity and a crunchy medley of finely diced celery and carrots. Recognisable food crafted with flair thanks to gutsy sauces and intelligently balanced generous flavours. A word of advice: Pieter and Virginie’s friendly eatery is ideal for family get togethers.

Fans of time-honoured brasserie classics served in generous portions are in seventh heaven here. Chef Gouwy specialises in indulgent, flavoursome fare free of fancy frills. An example: seafood vol-au-vent, stuffed with mussels, shrimp and juicy fish, served with crunchy veggies and a silky béchamel sauce. A down-to-earth friendly vibe reigns in this eatery. The elegant, gilded bicycle that stands next to the kitchen, the chef’s own handiwork, will convince you of his deft craftsmanship. ‘Good food, good people, good times’ is the house rule!

Mattias Maertens and Sofie Billiet have lovingly transformed what used to be a small factory into their HQ. The resulting modern, airy interior provides the perfect foil to sample the chef’s no-nonsense culinary lineup. Each ingredient is expressed vividly and flanked by side dishes that embody the chef’s inventive streak and are scattered with international notes. Only the best gets a look-in on his menu, from the market-fresh produce to the catch from local boats. Save room for the addictive desserts, such as an extravaganza of white chocolate mousse and dark chocolate ice cream, whose sweet