IN DE WULF
In the middle of farmland in Dranouter, West Flanders, the landscape you see is transformed into the meal on your plate. In de Wulf’s chef Kobe Desramaults is known as a chef passionate about local ingredients. He sources ingredients as natural as possible, gathering his own roots and herbs that would otherwise be called weeds. Highly creative menu options include pigeons from across the French border prepared with hay or tubers from down the road. You can fall in love with a meal, but don’t get too attached as dishes rotate depending on what is in season. A set lunch is €45, and dinner options are €75, €95 or €115.
DE JONKMAN
De Jonkman in the Sint-Kruis suburb of Bruges is a gem of a restaurant, run by husband-and-wife team Filip and Sandra Claeys. Chef Filip comes with credentials that are hard to beat, previously working in Bruges’ triple-starred De Karmeliet and the Netherlands' triple-starred Oud Sluis. He employs a less dramatic approach, where product is king. The dishes are still beautifully presented and extremely creative, such as the grilled goose liver with an emulsion of mushrooms and marinated red beetroot on a layer of granny smith apple soup. De Jonkman is in a renovated Flemish villa (pictured below) with an almost magical garden, which further establishes the relaxed atmosphere for indulging in delicious and thoughtful food. A four-course menu is €70, and a fivecourse is €85.
Flanders Today is a 
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