Codfish with piccalilly, marinated cucumber, horseradish and cauliflower

Radish and beet structures with fried “ Catch of the day”, wild garlic oil and whey sauce

Fried “Iberico Presa” with aubergine, pak choi, galanga root vinaigrette and cardamom oil.

Scallops with black pudding cream, salsify, mushroom, star anise and mixed spice foam

Fried native roe deer fillet with it's shoulder, in lard candied potatoes, red wine and cranberry sauce

Selection of ripened cheeses “Van Tricht”

Tangerine – grapefruit sorbet – sea buckthorn berry – vermouth

Caramel – white chocolate – hazelnut – pear sorbet

Modern version of “crêpe mikado”