At Odille, everything revolves around the open kitchen, which is done out in black. Serenity and elegance abound throughout the restaurant, with artworks by Daisy Boman dotted about the place. Hostess Lotte Bloem and chef Casimir Evens invite you into their world, where time stands still for a moment as Brabantian generosity meets international finesse. With his modern take on escargots with garlic, or his turbot fried à la minute with a Mediterranean twist, the creative chef expertly juggles powerful flavours. The well-chosen wines are the ideal sparring partners for this exquisite cuisine.