De Jonkman

Filip Claeys is mad about fish. The grandson of a fisherman, he founded NorthSeaChefs, which endeavours to encourage consumers to eat lesser known and accidentally caught fish. Equally at home with red meat and top-drawer ingredients like langoustine, he loves wowing diners with dogfish. The menu always indicates the origin of the boats that supply the fish. Claeys’ style is inventive and unconventional, as delicate sauces and vinaigrettes showcase his classical training, whilst allowing his personality to shine through as he adapts to today’s trends. For example, he crafts flawlessly fresh North Sea crab in a court bouillon, adding pumpkin and then pairing it with three knockout sauces: crab and roe sauce, a walnut and fresh cream sauce and a seaweed oil sauce. Each sauce is designed to reveal and unveil a different facet of the crab without smothering its delicate taste in a bid to highlight its essence. The friendly, home-from-home vibe that reigns throughout the stylish establishment makes it feel as if you’re enjoying a meal with friends. Let the sommelier guide you in choosing just the right wine to pair with your food. Heaven for foodies, this elegant restaurant sports a designer interior dotted with wooden fixtures and fittings.