There's a delightful energy in Borg Da Silva's smile, his approach and, most importantly of all, his cuisine. The man's activity and dynamism have done well to come together and transcend themselves to awaken Beauraing and put the border town back on the Walloon gastronomic map. A man with a valiant heart, he never ceases to develop his restaurant, and with each service he creates dishes that are certainly beautiful, but above all sincere and firmly anchored in the essential: taste.

Charlotte Pypops and Borg Da Silva's restaurant abCd is located on one of the city's liveliest thoroughfares, with a bright, spacious setting and a soothing sobriety. It's easy to sense that they're always striving for the best, not only on the plate, but also in terms of the pleasure they bring to their home. Whether we look at the decoration of the place, the tableware, the glassware or the wine list, which he constantly pushes a little higher, Borg Da Silva asserts his desire for the best, his concern for the good, and his obstinacy in moving towards a form of purity; this quest for plenitude is their path, it's written.

Chef Da Silva's repertoire doesn't waver; it's the market and the season that set the tempo. In this cuisine, there's a harmony between the right product, the right way of cooking it, the careful seasoning and the chef's willingness to add a touch of creativity that only serves to sublimate the whole.

Like today's salted mackerel, burnt cucumber, raspberry, pickles, miso broth; stuffed zucchini flower, chorizo, asparagus, herb gel; sea bass fillet, nori leaf, shellfish, fermented vegetables, pearl couscous, caper oil; crispy veal sweetbread, spinach, onion confit, crispy potatoes and bacon. These are all plates that deliver, and to round off the moment, the Strawberries, Java pepper, basil and lemon.

Borg Da Silva is all about guest satisfaction, and goes out of his way to spread smiles across their faces. With his straightforward, readable and delightful dishes, the man delivers on his promise.