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Dean Masschelein has added his inimitable stamp to a former chicory factory, retaining the original rough brick walls, but cleverly dotted with modern fixtures and fittings. The chef is a genuine West Flemish lad, as his exuberant personality and passion for regional produce quickly reveal. The food is succulent, straightforward and international and he might mix presa iberico with a sweet-sour baba ghanoush and Mediterranean fregola, all of which comes together thanks to an emulsion of bacon. Creative seasonal cooking, rendered even more flavoursome when paired with gueuze beers or organic wines.