Classy, stylish, attention to detail, flavoursome – words fail us to describe Sense. The experience of veteran chef Michiel De Bruyn and the charm of your hostess, Frederika Vandeleur, are devoted to satisfying the expectations of their discerning diners. The restaurant’s pared down elegance and muted vibe provide the backdrop to a seamless performance without forgetting unusual food-wine pairings that are definitely worth writing home about. Chef Michiel’s minimalist approach seeks to enhance the ingredient: Zeebrugge sole, Guilvinec langoustine, frog’s legs from Dombes - only the best gets onto the menu here. The chef enhances such delicacies courtesy of classical techniques, like spit-roasting, but is equally at home with a Binchotan barbecue to fine-tune each individual texture. He might cook pigeon whole, using every part of the bird from the legs confit in butter to the offal crafted into cannelloni. He’s also a dab hand at subtle side dishes and sauces, such as a last minute velvety hollandaise sauce to die for or savoury veggie dishes, provencal asparagus and gutsy pigeon gravy. At Sense, you are guaranteed to taste authentic produce and flavours crafted by a virtuoso chef who can be trusted to treat you to a fine dining experience of rare delicacy. What’s not to like?