Anobesia

For 25 years, Geert Gheysels has been buying only seasonal ingredients that are at their best to put together his dishes. In addition, he uses every year from the spring of his own picking and herb garden to give his preparations extra flavor. His plates consist for more than 50% of vegetables supplemented with fish or meat. He combines cauliflower, carrots and ginger with fried seabass on the plancha and a gratin of courgette and tomato with lamb filet.