Skybar

1420

Every year, the Skybar rises to new heights. Chef Renaud Nols' cuisine is bursting with flavour and colour, as illustrated by his lightly grilled calamari head enlivened by excellent roasted red pepper dips, or his delectable tartare of Aberdeen black Angus with whisky and Chanterelles. For the desserts, the chef’s co-pilot in the cockpit is the young and talented Florian Chauviere who, with his airy Kriek-flavoured cherry clafoutis and pistachio-basil ganache, or his graphic strawberry and tomato Bloody Mary, took us to seventh heaven. His ascension has earned him the coveted title of Pastry Chef of the Year 2025, and an additional half-point for the restaurant.