The menu at Apdikt is an ode to the fusion of local produce with Scandinavian and Japanese inspiration. Chef Mathieu Van Wetteren took advantage of his months of lockdown in Sweden to go even further back to nature for his produce and to seek out candid tastes. He has the audacity to play with the acidic and bitter that many lack. The unique menu seems light when each plate is served but is perfectly dosed to leave you suitably satiated at the end the seven courses. The scallop carpaccio with caviar served with a parsley, horseradish and buttermilk sauce made a lasting impression with its elegance, while the moist flesh of the grilled Luxembourgish suckling pork ribs was originally but successfully combined with strawberries. The attentive service has gained in quality and casualness.
