The name means "the three little pigs," and you'll definitely be tempted to wolf down the wonderful food at this tiny, step-gabled building set on the cobbled Zeugsteeg, or Sow Lane. Even if you huff and puff a bit to get there, the cooking makes the trip worthwhile. The menu combines Belgian, Vietnamese, and French influences. Seafood dishes are a highlight; chef Ly Chi Cuong relies on the daily market for turbot, sole, and the like, while other ingredients are flown in from all over the world, including the Seychelles. The set menus are a very good value.