Sans Cravate

As the name suggests (Without a tie), this eatery is casual in vibe. The snug interior, done up in pastel shades, is bathed in natural light. Despite a lineup of familiar flavours, Sans cravate knows how to surprise the diner. The concise à la carte menu, together with a weekday menu and a several course menu at the weekend, bear witness to the attention lavished on exceptional ingredients by chef Henk Van Oudenhouve. He might mingle textures, such as langoustine and artichoke, with a punchy bisque made out of shellfish heads, and cooks the mullet on a spit in a delicious Mediterranean dish featuring nduja, aromatic herbs and choron sauce. Like a champion downhill skier, Van Oudenhove expertly weaves between classical flavours and international accents. Don’t miss the game season, when you may be able to taste tender juicy partridge. You may even decide to treat yourself and stay overnight in one of the luxurious rooms of the B&B La Suite opposite.

1. Michelin-Starred Restaurant with a Bed and Breakfast: Sans Cravate is a unique restaurant that also offers a bed and breakfast experience, making it a one-stop destination for travelers looking to indulge in fine dining and comfortable accommodations. 2. Innovative Food Pairing Experience: The restaurant offers a food and wine pairing experience, where guests can enjoy a selection of dishes paired with expertly chosen wines. 3. Passionate Owners: The owners, Henk and Veronique, are passionate about good food and hospitality, and their enthusiasm is reflected in the restaurant's warm and welcoming atmosphere.

Tasting Menus

• Gastronomisch Menu (5 courses): €120
• Weekend Menu (7 courses): €180

A La Carte

• Langoustine and Artichoke: €45
• Mullet with Nduja, Herbs, and Choron Sauce: €42

Signature Dishes

• Tender Juicy Partridge (game season): price not specified