Tim Versyck is a proud champion of his native western Flanders. Cherry-picked ingredients form the backbone of his mainly classical repertory, albeit with the odd international twist. Produce from the North Sea and the polders is what truly galvanises this virtuoso craftsman. He might flank North Sea crab (crafted into rémoulade) with Ostend seaweed, samphire and an astounding bisque packed in fascinating briny flavours. Cheerful Jolien extends a warm greeting in the dining room, which sports a bright contemporary vibe and is flanked by an elegant garden terrace.