Nathan

Nathan Van Echelpoel and your hostess, Eva Van de Peer, appreciate beauty, as the tasteful marble and dark wooden fixtures and fittings confirm and their eatery embodies Belgian flair for interior decoration with a Scandinavian ethos. As if art directed, each exquisitely plated dish is emblematic of this painstaking attention to the detail. Virtuoso chef Van Echelpoel mixes his classical culinary training with a playful contemporary streak, jazzing up familiar flavours with acidic Asian notes. He may serve sardines raw or in a vibrant salty tartare, flanked by subtle side dishes such as an emulsion of plankton, finely sliced kohlrabi and a punchy dressing based on Greek yoghurt with a crispy chermoula mayonnaise. Delicacy is second nature to Van Echelpoel who constantly seeks to create and provoke new emotions with an unflagging attention to detail. A feast for the eye as much as for the tastebuds.

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