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Filip Claeys is mad about fish. The grandson of a fisherman, he founded NorthSeaChefs, which endeavours to encourage consumers to eat lesser known and accidentally caught fish. Equally at home with red meat and top-drawer ingredients such as langoustine, he also wows diners with lowly dogfish, thanks to his inventive, original style. Delicate sauces showcase his classical training, whilst allowing his personality to shine through in dishes such as tartare of artichoke, underscored by hints of rhubarb and a white ajo cream with toasted almonds. Or how about oxtail flanked by tarragon cream, a sabayon of curd and confit of chard that add complexity, subtlety and depth to the whole dish? Each course is served in several plates so that the diner can better taste the individual qualities of each ingredient. The friendly, home-from-home vibe that reigns throughout the establishment adds a relaxed note to the chef’s high-flying craftsmanship. Let the sommelier guide you in choosing just the right wine for your meal. Heaven for foodies, this elegant restaurant sports a designer interior dotted with wooden fixtures and fittings.