Chef’s Table

With its own vegetable garden in which vegetables, herbs, fruit and flowers are grown, Chef's Table follows the rhythm of the seasons. Cook Dimitri Van Berlo starts every day picking vegetables and herbs that he generously uses in his dishes. A good example is a preparation of skrei, with sea cabbage, spaghetti of leeks and chips of salsify. He sells the surplus of vegetables and herbs in his deli counter opposite the restaurant.