Sense is a wonderful restaurant located in the lush green surroundings of Waasmunster in Belgium. Chef Michiel De Bruyn runs this restaurant with his partner Frederika Van Leur and these lovebirds do it in absolute style. The combination of classic masterpieces with avant-gardist skills blends into a well-balanced showcase of modern gastronomy.

Location

Sense is located in the green woods of Waasmunster in the Flemish province of East Flanders. The setting is very serene and quiet, perfectly situated in a triangle between Ghent, Brussels and Antwerp, a prime location when visiting Belgium.

Tucked away on a green scenic route, only the stylish black entrance gives away the presence of this hidden gem. Upon entering you discover a small but intimate dining room cornered by the semi open kitchen. The dining room is kept very simple with white tablecloths and just the essentials on the table since the chef wants to showcase the very essence of every creation in a no-nonsense style.

The Chef & the team

Michiel gained an ultimate amount of experience during his years as sous-chef for the best in the business and knew exactly what to bring when opening his very own eating-place. Drawing on these years of experience, he perfectly knew how to dodge the pitfalls of opening a very own restaurant.

Being a team player himself, he knew he had to surround himself with a fabulous team. Frederika Van Leur is his partner in both life and gastronomy, and she knows flawlessy how to bring the refined ways of this kitchen to the dining room, in her own elegance.

Michiel and Frederika have a perfect wine partner, Gilles Van Vlierbergh, a classy sommelier who grew up between the best of bottles and gained experience in The Jane before joining this stellar team. Gilles had a youthful and enthusiastic approach about the wines he wants to serve, and he can entertain both classic as more nature inspired drinkers.

Gastronomy

Swank and classic elegance is what you can expect in your plates. The combination of classic masterpieces with avant-gardist skills blend into a well-balanced showcase of modern gastronomy. Moreover, the chef likes to work with the best of produce such as langoustines from Guilvinec, frog legs from Dombes, carrots from Noirmoutier and Medjool dates.

During our visit, Michiel prepared some dishes that highlight his vision on both food and ingredients. As you can see in the video’s, this chef lights up when talking about combining the various elements that sculpture a dish. Expect a series of mind-blowing dishes in a classical preparation paired with some atypical products and ways of composition.

As preview the menu we were served on our visit:

Chakchouka Hokkaido pumpkin  – quail egg – sesame

Crispy nori – shiso – shiitake – abalone

Roll parfait chicken liver  –  cranberry apple

Chicken heart mustard

Roasted leek  – romesco – txistorra – smoked almond

Mussel – celery – codium – red horn weed – green apple – consommé mussel

Scallops – sea urchin  – butternut – furikake of scallops

Lobster – clams – wonton minced veal – green asparagus – verbena

Red mullet – duck liver – truffle – morilles

Lamb different parts – sand carrot – falafel – date

Blood orange – pistachio – yoghurt – Arabian biscuit

Cornetto raspberry – white chocolate – cabernet sauvignon vinegar

Peanut pralines salted caramel

Other mignarises:

• Chocolate tartelette
• Sea buckthorn pâte de fruits

• Mont Blanc – tonka bean – chestnut

Service & Wine

As stated before, the service is discrete, highly professional, and elegantly led by a wonderful lady of the house. The chef is present in the restaurant by trying to explain and highlight the own creations and by bringing his passion to the dining room. Wine buds on the other hand are celebrated by sommelier Gilles Van Vlierbergh, both friendly and with utmost passion.

Why go? 

Because it is hard to find restaurants that embrace the classical approach of fine dining combined with avant-garde techniques. Because it is hard to find restaurants that use the best of products around and yet try to use out of the box ingredients you do not find just anywhere. For all who like classical fine dining with a twist, paired with craftmanship and hospitality, this is the place to be!