A couple of pals, Damien Gorjanec and François Schepens, have added a new spin to the bistronomic concept with creativity as their baseline, depicted by locally grown veggies, unorthodox combinations and throbbing sauces. For example, they might mix black and Morello cherries with a cocoa crumble and vanilla ice cream made with unpasteurised milk. A casual, fun vibe bordering on rock ‘n roll with masses of taste in the plate.