While bringing a dash of modernity to the heart of the village of Beringen, the focus here is on local produce, some of the ingredients even being sourced from the restaurant’s own farm. The feirstengszalot is faithful to the traditional recipe, with beautiful pieces of meat lightly marinated in vinegar. The stone bass fillet takes us southwards with its compote of sun-kissed vegetables and a sauce reminiscent of bouillabaisse. The chef also takes us on a trip to Asia with an astonishing fusion menu.