The industrial loft vibe of the hip, urban Butcher’s son eatery blends seamlessly into De Koninck brewery, in which it is located. The premises are also home to a bakery, a chocolate artisan and to the De Laet & Van Haver butcher’s shop, the main suppliers of Bert Jan Michielsen (who worked there when he was young). True to his heritage, chef Michielsen’s open kitchen showcases his ongoing passion for red meat, while also taking family favourites to a whole new level thanks to lashings of talent, sprinkled with modern twists. He avows a weakness for surf-turf dishes, like a ballotine of pig’s trotters flanked with crunchy toasted bread stuffed with smoked eel and a subtle rosemary-spiked glazed brown sauce. He may add a slice of seared foie gras to an immaculately cooked medium rare fillet of Simmental beef, which is then flanked with a sauce composed of madeira, sea lavender and pan-fried morel mushrooms. Even though red meat is at the core of Michielsen’s reputation, his fish dishes and other intriguing recipes are equally worth writing home about. The flavoursome tapestry of appetising side dishes confirms the chef’s high-flying culinary talent.