In the family of restaurants where the welcome can be described as 'noble' I must include 't Verschil. Initially a cook, Peter Maertens learned his trade in impressive houses such…
Our last visit to Michel Tosar’s place only confirmed what we already knew: the change in direction has been a great success. Abandoning so called ‘gastronomy’ for the grill and…
A ‘Marché aux Poissons’ institution; in its old-fashioned, charmingly antiquated café, regular Bij den Boer customers relax in a friendly atmosphere and enjoy simple, fortifying, delicious food. Marnic Malaise and…
