Osteria Moretti

Both chef Alexander and his wife Tiana, who is patissière, worked in the best restaurants in Belgium before they started their own business. In the mornings and at lunch time they serve small snacks, pastas and focaccia, in the afternoon antipasti. In the evening a Belgian menu is served in which vegetables play an important role, such as in open ravioli with radiccio, chanterelles and cream of pecorino or smoked Oosterschelde eel with kohlrabi and vichyssoise.