Locally sourced ingredients and a deep respect for nature's rhythms are the cornerstones of this cosy establishment. Influences from around the globe and the occasional use of the Mibrasa charcoal oven take things up a notch. The menu features dishes for sharing, such as zingy ceviche made with earthy beetroot or Zeeland mussels cooked in Bruges wheat beer. Nothing overly complicated, just playful, on-trend delicious food.