Chef Geert Van Hecke's intricate compositions such as Zeeland oysters, poached quail eggs, caviar and potato mousseline have earned him a trio of Michelin stars. The setting is slightly austere, but gourmands will be too busy swooning to notice. Lunch menus are a good deal, and Van Hecke is also in the process of opening a cheaper bistro. Book well ahead, especially for weekends.