Belgium

It looks like a fisherman's hut, it's tiny and cute. You'll find the widest selection of this North Sea specialty, belegde broodjes, filled breads in short, many made with the catch of the day at rock-bottom prices. There are even hot breads and paninis. A lovely discovery, open only in the morning and at lunchtime. We recommend making an assortment to sample the various specialties, and taking it away for a picnic on the beach.

Situated at the top of the famous chairlift linking Mont Rouge to Mont Noir, this no less renowned establishment offers an exceptional panorama of the Flanders plain through its bay windows. Chef Joris Mylle's gourmet cuisine of the highest standard is served in the large dining room, which combines rustic chic with contemporary touches. The wine list pays homage to the most beautiful regions of France, but here you can also taste wine produced on the nearby vineyard plots.

Here you are in the^2nd living room of a couple who know how to handle vegetarian ingredients with delight and beauty. It's also ethically conscious, since, as its name suggests, the restaurant is locavore, sourcing from local biodynamic farms according to the seasons. It's a cool, intimate Brooklyn-style place, with democratic prices and delicious plates. The weekly menu includes soup, bruschetta with hummus, salad, quiche, gratin and a veggie burger. You'll quickly make it your favorite cantine.

Rain, shine or shine, this brasserie on the seawall is open summer and winter, offering attentive service. The warm, rustic, long-winded decor is perfect for sitting down, facing the sea. From the menus printed daily, it's a safe bet that the cuisine here is seasonal, or even of the day - depending on the catch. The wines come from countries as diverse as Spain, South Africa, Argentina and Chile: enough to take a stroll and enjoy.

If you're a lover of meat, this is your temple. Hendrik Dierendonck was originally a butcher. A butcher who almost single-handedly saved a local breed of cattle: the Rouge des Flandres. The terroir is of paramount importance to him. Naturally, the meat goes from the butcher's shop to the restaurant run by chef Timon Michiels. In a very raw setting, you'll be served cuts of beef of various origins and degrees of maturation (check out the maturation cabinet in the dining room), as well as pork, lamb... A carnivore's dream!

Opened in 2014, this restaurant is a mecca for Antwerp gastronomy, the brainchild of chef Nick Bril, who worked for over 15 years under three-starred chef Sergio Herman. Housed in the former chapel of a military hospital, the setting is as majestic as the food. The open kitchens offer a fabulous spectacle. The tasting menu is expensive, but includes two paired wines. On the^1st floor, the Jane's bar offers equally refined cocktails. Reservations are recommended at least three months in advance.

Nightshop is exactly the kind of address that's right for the times. In this former garage, Jocasta Allwood has created her "dining cellar" project, consisting of a room and a small grocery corner. The rough concrete contrasts nicely with the candlelight, which comes into its own in the evening. The menu is short and very plant-based, with a very pure and subtle treatment of products. Jocasta is a sommelier, so the natural wines are particularly well-chosen and off the beaten track, which you can take to the nightshop.