A delicious slab of turbot cooked on the bone with a beurre noisette, al dente asparagus and a creamy morel sauce. Such are some of Tim Versyck’s emblematic recipes. The ingredient rules in his mainly classical repertory, albeit with the occasional international spin. The chef sources his produce locally, particularly fish from the North Sea and veggies, meat and poultry from the polders of West Flanders. The bright contemporary interior aims to pay tribute to the earthy, wholesome terroir of Flanders.