BloempotBloempot

Image Credit: In a form carpenter's workshop, parquet floors, glass ceilingings and dried flower arrangements set the quirky scene. Chefs Florent Ladeyn and Florence Grave sign a highly distinctive critical score focused on regional ingredients and unusual combinations: trout and grilled apricots, pollock paired with velvety zucchini and a buckwheat and sunflower ganache with malt ice cream. Big-boned, yet polished food, spot-on yet casual service and excellent value-for-pleasure at lunchtime. No phone, so reservations are made through the website or in person.