Chef Willem Hiele has transformed the fisherman's house of his parents in the Belgian polders into a wonderful restaurant that exudes an authentic atmosphere. Fire, nature and local produce are all vital in Hiele's minimalist cuisine, which consistently creates a surprising diversity of flavours. Each dish has layers of complexity, yet at the same time always goes to the essence. The ingredients are pure and only receive the minimal treatment they need to bring out their flavours to the full.
Local produce is key to Willem Hiele's cookery. Originating from Ostend, and descended from eight generations of sea fishermen, Hiele brings the pure natural power of the sea and its environs into his cuisine. He seeks his inspiration very locally and moulds it into dishes without frills. Foraged wild asparagus is combined with skin-fried halibut. Mixed with new plum blossom, the juice from windfall apples forms the basis of a perfect vinaigrette. Sloe ice cream from the polders brings the gastronomic adventure to a divine conclusion.
It is therefore no surprise that Willem Hiele has drawn praise from both Michelin and Gault&Millau.
With texts by Evelien Rutten, original recipes and food stories by Willem Hiele and authentic photos by Pieter D'Hoop.
Text in English and Dutch.
