An artisan butcher, Hendrik Dierendonck chose to open the first offshoot of his meat-lover’s establishment in Knokke’s Oosthoekplein. On entering, your eye is first drawn to the refrigerated counter and massive glazed aging cabinet, before it is distracted by the chefs in the open-plan kitchen as they craft outstanding produce that is Dierendonck’s signature. Delicacies such as Oedslach ribeye and tongue of Belgian red cattle are enhanced by subtle side dishes that add a wealth of nuances and refreshing notes. Grilled melt-in-the-mouth Menapii pork cutlet is coated in a creamy emulsion of tarragon and other fresh herbs and served on fregula seasoned with the same herbs and a mousse of thyme and coarsely ground hazelnuts. Diners are invited, even encouraged to share dishes, giving you more chance to taste the full scope of the appetising menu.