Chef aan de Werf

Charly de Wijs welcomes his guests in a former factory warehouse that has been converted into a lively bistro with industrial charm. The atmosphere is informal, and the interior is robust and warmly decorated with vintage details. The à la carte menu features dishes in intermediate portions that you can share as you wish. The scallop ceviche with citrus-marinated beetroot, bisque cream and chilli, for example, surprises with its freshness and depth. And how about a creamy espresso parfait with a coffee espuma in which caramel provides sweet power? This story is international and versatile, with generous portions as the icing on the cake.