The ingredient plays the star role in this welcoming farmstead. Thomas Coppejans scours the region for produce such as Malines chicken and asparagus, which are often on the menu. He also crafts a ceviche of seabass that will doubtless find favour with younger foodies. Ellen and her team will ply you with insightful tips to help you make your choice between the à la carte, dishes to share and the set menus. Sit back and soak up the infectiously bubbly vibe.