Chef Bart Desmidt, his right-hand man Philip and gracious Sandra invite you to sample a banquet of flavour in Bartholomeus, a swanky restaurant with Japanese overtones. It is a treat to watch the cheerful chefs seamlessly and humorously working together in the open kitchen. The 18 seats around the counter are reserved for connoisseurs of high-flying cuisine. The single set menu rolls out several courses which reveal the chefs’ passion for fish and seafood, while Sandra can be relied upon for judicious wine-food pairings, drawn from a splendid cellar. The cast of exceptional ingredients stars the likes of turbot, truffle and Polders hare, all of which are crafted with consummate know-how. Creative, bang-on cooking designed to showcase the ingredient, courtesy of deceptively simple recipes. In an approach that errs towards minimalist, oysters, wagyu and lemon explode in a festival of flavour or bitter endive is paired with speculoos, mature Groendal cheese and a warm mandarin-laced vinaigrette. The chefs’ superlative technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…