This farmstead’s 17th century period charm has been preserved and enhanced by a natural dimension in the wake of a top-to-toe makeover. Against a backdrop of wood and marble, thick protective drapes and Antwerp’s lush green countryside, Julie Van Gool and Anthony Stoop have built a remarkable establishment, whose intrinsic elegance is embodied by an attentive front-of-house team.
The importance of last-minute preparations and big-boned sauces (so good you may even want to lick the plate), have no secrets for chef Stoop, who is also perfectly at ease with exotic flavours. His approach is measured and recognisable, but can surprise by the combination of savours. For example, he savvily enhances the natural delicacy of hamachi in a dish that mingles smoked eel and kohlrabi with sweet nashi pear and a succulent lemongrass and kohlrabi stock for a refreshing finish. He enjoys adding a creative, unusual touch to classical foundations. The result is bang-on, confident, balanced flavours. Ticks all the boxes!