Ogst is the epitome of charming. A natural, Scandinavian-inspired decor sets the warm, casual scene in which you instantly feel at home. Sébastien Wygaerts bowls us over with fresh produce and attention to detail, depicted by elegant plating, cleverly devised recipes and gutsy flavours. The chef fashions distinctive dishes thanks to fresh and acidic nuances, including the occasional exotic tang and doesn’t hesitate to stray from well-trodden culinary paths as he tries out original recipes. Examples include tartare of beef with finely diced watermelon, a fresh, acidic emulsion, oil of capers and wild garlic and crunchy buckwheat. Subtle before all else, the chef seeks to reinforce the character of a Landes duck cooked on the bone courtesy of a wholesome, hearty jus. He manages to keep our tastebuds aching for more throughout the meal. The cherry on the cake is provided by Diederik Herbots, an unabashed fan of natural wines, whose amazing Aladdin’s Cave of tipples adds the final flourish to a knockout meal. Don’t miss a trip to the delicatessen (two steps from the restaurant) to stock up on delicacies to take home.