Saturday Evening

Teasers according to inspiration

Le 'coeur' de boeuf by Philip Vermeulen

Hamachi from Zeeland - tiger's milk

Langoustine - Noirmoutier**

Veal sweetbread - escabeche*

Holstein Onglet BBQ

Rice pudding - apricot

4 courses 69
5 courses 89*
Signature dish +20**
Cheese instead of dessert 11
Cheese as an extra dessert 16

On Saturday evening, we exclusively serve our 4 and 5-course menu.
Our sommelier has selected a deliciously paired wine for each dish.


Dear guest,
I cook according to the rhythm of nature and its seasons.
I bring our North Sea and West-Flemish polders to your plate,
depending on the right moment and the supply of the very best.
This harmony is delightful but comes with limitations for both you and me,
which is why on Saturday evenings I cannot accommodate personal dietary preferences, intolerances, or allergies.
Jelle