Sir Anthony Van Dijck

Sir Anthony Van Dijck Review

After his two Michelin stars in the 1970s, chef Marc Paesbrugghe opted for a more relaxed approach in the 1990s for this fine-dining fixture. The seasonally changing gastonomic menu offers stylish fare such as tiramisú van kreeft (lobster) and gebraden duivenborst met spinazie in korstdeeg(roasted pigeon breast with spinach in a crust). There's also a well-priced (for this caliber of food) lunch menu. Under high, massive beams supported by stone pillars and surrounded by flowers and carved wood, tables overlook an interior courtyard. There are two seatings a night.