The menu

Two crisp croquettes, full of North Sea shrimp, with fried parsley and a wedge of lemon.

Beetroot from Lochristi roasted in its skin, with fresh goat's curd, hazelnuts and a little honey vinegar.

The city's own dish: free-range chicken and winter vegetables in a silky broth of cream and egg yolk, with bread to mop it up.

Beef cheek braised overnight in brown ale with gingerbread and mustard, served with double-fried frites and homemade mayonnaise.

Cold, creamy and golden, the way Flemish grandmothers make it, with a spoon of brown sugar on top.

Our ice cream with Ghent's purple nose-shaped sweets folded through it, and a warm almond biscuit.