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The industrial loft vibe of the trendy, urban Butcher’s son eatery blends seamlessly into De Koninck brewery, in which it is located. The premises are also home to the De Laet & Van Haver butcher’s shop, the main suppliers of Bert Jan Michielsen (who worked there when he was young) and the chef’s open kitchen showcases his ongoing passion for red meat. Chef Michielsen takes family favourites to a whole new level thanks to lashings of talent, sprinkled with modern twists. For example, he may mix fish with a tartare steak conjuring up subtle, savoury nuances or perfectly crisp calf sweetbread might be flanked with morel mushrooms and home-made sausage stuffed with truffle. One thing is certain – choosing between the house signature dishes and the more inventive creations is something of a conundrum. Even though red meat is at the core of Michielsen’s reputation, his fish dishes are equally worthy of mention. The flavoursome palette of appetising side dishes confirms the chef’s high-flying culinary talent.