Publiek

Olly Ceulenaere is carried on for his light and refreshing kitchen with a perfect flavor consistency and especially his remarkable combinations with vegetables. He works closely with local vegetable growers. With them, he looks at the possibilities to use the entire plant on the basis of taste and texture. On his menu are dishes such as celeriac with mushroom and beef tartare, an open ravioli with skrei and yellow carrot and turkey topping with salsify and parsley.