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1320

The tasteful and original setting immediately puts guests at ease. The dishes prepared by chef Renaud Nols and his team are delicious. This goes for the beef confit and foie gras gyozas and for the perfectly crispy monkfish cheek and sweetbreads. The spicy fresh sauce is a marriage made in heaven with the sea bream, giving our taste buds a little boost and contrasting nicely with the wholesomeness of the stuffed courgette flower. A fluffy floating island dessert rounds off the meal with a touch of sweetness and decadence.

Openingstijden

Maandag Lunch
Dinsdag Lunch & Diner
Woensdag Lunch & Diner
Donderdag Lunch & Diner
Vrijdag Lunch & Diner
Zaterdag Lunch & Diner
Zondag Gesloten

Team

Florian Chauvière Pastry Chef
Renaud Nols Chef

Awards

  • Patissier van het Jaar 2025

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