VIER
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Bas and An both have extensive experience in the restaurant business. They have just opened a table in the magnificent cloister of a former clinic. On the plate, while portions are limited, this choice guarantees the freshness and seasonality of the products, which are sublimated in detail. In autumn, for example, you can enjoy marinated mackerel as a starter, rosemary lamb with a legume salad as a main course, finishing with a delicious rhubarb ice cream with yoghurt and honey. The flavors are well-balanced and the dishes elegantly presented.
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