Black marble, gilt work and a grand piano set the scene in this swish classy Gent townhouse, providing the perfect foil to a polished classical repertory, albeit with the odd modern tweak, rolled out by high-flying virtuoso chef Wattenberge. An example: guinea fowl basted with the skin on to seal in the juices is paired with crunchy seasonal veg and a succulent thyme-spiked gravy. The chef is an enthusiastic wine buff as you will quickly appreciate when you peruse the impressive wine list, showcasing a remarkable collection of Chateau Pétrus vintages (from 2000 on).