Let’s start with a lesson in the local dialect: “vas” means “fresh”, which encapsulates the ethos of this eatery that shines the spotlight on local produce. Right from the appetisers, the chef deftly adds trendy touches to punchy Franco-Belgian fare. Examples include preserved lime syrup whipped into a beurre blanc which enhances the subtle delicate flavour of turbot. The sommelier’s powerful and mineral wine combinations further underscore the elegant culinary score. Al fresco dining in the covered courtyard with a pretty view – aperitifs are served in the lounge.