De Bakermat

Leave busy Leopoldlaan behind you, venture over the threshold of this spruce white villa and bask in the charming welcome of Barbara and chef Kevin. The couple is proud of their stylish establishment, appointed in a more modern vein to the rear and which sports an eye-catching glazed wine cellar. Over the years, De Bakermat has become a firm fixture of Ninove’s culinary scene. The secret to good food resides in the quality of the ingredients, which isn’t as simple as it sounds. Chef Kevin not only sources top-drawer produce, like turbot, truffles and premium breeds of meat, such as Holstein, he wields his extensive skill and know-how to conjure up succulent dishes. The iconic marriage of foie gras, brioche bread and quince undergoes a touch of wizardry in his deft hands as he intensifies the liver’s rich velvety flavour and texture. He intelligently mixes familiar flavours with exotic ingredients or plays on contrasting textures, such as barbecued lobster tail in a subtle spicy sauce, wafer-thin slices of nori and trout roe. Chef Kevin has a knack for combining generosity and delicacy. The expert tips and insights of the sommelier and the enticing wine list (also available by the glass) add the final flourish to this delectable portrait.

• Friday-night service is restricted to the full Smaaknuances menu, no a la carte.
• No vegetarian or vegan options, and only a limited allergy set is accommodated.
• Dame blanche is finished to order, with an optional Madeira trolley selection.

• Scallop (Saint-Jacques), Oscietra caviar
• Wild sea bass, king crab, green asparagus
• BBQ lobster, hops shoots, yuzu, sea vegetables
• Veal sweetbread, black truffle, vin jaune
• Australian wagyu, morels, wild garlic
• Turbot and truffles (signature produce highlighted in the Guide)
• Foie gras, brioche, quince, and lobster tail with nori and trout roe (Guide highlights)

Lunch is a market-led four-course menu. Dinner revolves around Smaaknuances, offered as five or seven courses, with an a la carte option also available. Current Smaaknuances runs from Saint-Jacques scallop with Oscietra caviar through wild sea bass with king crab and green asparagus, BBQ lobster with hops shoots, yuzu and sea vegetables, then black-truffle veal sweetbread and an Australian wagyu course, finishing with Jonagold apple and a la minute dame blanche.