Rebelle

Behind the unassuming façade of Rebelle, you will discover a warm, minimalist interior decked in salmon and terracotta colours. Fuss-free and casual, Rebelle aims to serve excellent nosh in an easy-going vibe. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knock-out seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close ties with his producers are a source of inspiration, as are his travels. For example, he may spread flavoursome tapioca pearls, slices of green apple and radishes over a fleshy raw oyster, all of which is paired with a seaweed roll and then even further enhanced courtesy of a warm beurre blanc of plankton that underscores and balances the other ingredients. Heavenly! The big-boned flavours of each dish are further enhanced by a superlative wine cellar and the sommeliers suggest natural or classical tipples to pair with chef Defauw’s culinary masterpieces. To quote them: “Warm, Pure, Unique” - a meal at Rebelle is felicitous from start to finish.

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