In 1985 Chef Stefaan François started this cosy, honest and attractive restaurant. His focus has always been on a limited carte of top quality seasonal products. In July 2011 his son Felix, an experienced sous-chef in star rated restaurants, inherited his fathers spoons and pans. A change in management is always a risky business, but here a bull's eye was hit.
The high standards of respect for food, seasons and customers have been maintained, and a touch of refinement and progressive cooking was added. The prices on the contrary remained what they were : very moderate for the high standards set. And the bar is, as it always was in the past, a place were the experienced customer, or the curious first timer, is as welcome as in his own living room.
Another plus : the restaurant is right across the street from the boutique D-Hotel, notorious for its Design interior and exterior.
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