Along the old railway line, which is now a greenway, this charming bistro occupies a restored winegrower's house with exposed stonework and beams, an open kitchen and a pewter-topped counter. A large kitchen garden and a truffle farm supply the restaurant. Belgian chef Martin Bolaers crafts wholesome, creative cuisine in which plants play the starring role: a starter dubbed "L'Instant T", for example, is improvised using vegetables picked that very morning. Local trout and cheese enrich the menu, and, in season, delicious truffle options also feature.