Your visit to ’t Vlasbloemeken promises to turn into a wonderful culinary experience with high expectations as Eric van Bochove’s goal is to offer you the “best of the sea, soil and livestock” and his honest cuisine does not disappoint. The chef has struck gold here with regional produce such as lobster from the Eastern Scheldt estuary and lamb from Zeeland, which he prepares in the traditional way in order to respect their wonderful flavours. His garnishes give your plate a more contemporary look, while his delicate textures complement the main ingredient perfectly. In the dining room, the charming Bianca van Bochove takes excellent care of guests, providing astute wine recommendations and ensuring that they can relax and enjoy the colourful artwork on the walls and the cosy terrace to the rear of the restaurant.