The initial impression of romanticism conjured up by the wisteria-clad historic edifice in which Bruut is located, quickly gives way to a rough, graffiti-adorned, almost brutal interior that is emblematic of its high-profile chef. Bruno Timperman sources most of his produce within a 30km radius of the restaurant to craft a single surprise menu that elegantly showcases his unconventional creativity and technical ingenuity. A few examples include a pizza meets tartlet dish that blends characteristic Mediterranean flavours of the likes of tomato and burrata with the strong distinctive taste of venison, cooked medium rare, and a gutsy gravy. An unorthodox chef and score, backed by a fine cellar of organic and natural wines.