A world-renowned culinary landmark, De Karmeliet is set in a stately, 18th-century house. Owner-chef Geert Van Hecke's inventive kitchen changes the menu every two months, but during any season, the house style is an orgyization of ingredients, with on-top-of-on-top-of luxuries. The Hare Harlequin (rabbit) with legs stuffed with goose liver Royale is one such example, the Roasted Pheasant with black truffles and goose liver Souvaroff parmentier is another. The waitstaff
perfectly choreographs each course with a cool professionalism (remember to check out the wine list which plumbs the best of international vintages) in keeping with the restaurant's formal ambience, set by the coved ceilings and gilt-framed paintings. But the showpiece is out back: an Italian-style garden replete with impressive topiaries and, all in all, one of the most stunningly graceful restaurant gardens in Europe.