In the centre of an out-of-the-way village in the Flanders region, this place is a godsend for local foodies: chef Kevin Barata and Lucile Prevost (partners in business and in life) welcome travellers into the bosom of their inviting restaurant with an interior in which brick and wood predominate. A serious cook who knows his stuff, the chef prepares tasty dishes, such as fish kefta swimming in a silky mint yoghurt sauce, with a few drops of barbecue sauce, or the crispy-melting beef paleron (a French shoulder cut) in its red wine jus, which could be eaten with a spoon, served with cauliflower purée, carrots and crisps.