OMG! Not only is the view over the polders from the terrace jaw-dropping, the bright interior of this former 17C cloister is equally appealing. Seasoned chef Ian Wittevrongel smoothly and seamlessly crafts first-class ingredients such as Steenvoorde pigeon and eel (he avows a weakness for local delicacies). All the no-nonsense dishes are à la carte and unveil his flair for gutsy, full-bodied flavours. The sommelier shares his knowledge and insights, guiding you through the stonking 400-reference wine bin!