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Edwin Van Goethem is always on the move. Since the opening of 't Korennaer in 1997, he has continued to evolve. With a sure hand, he enriches his cuisine with subtle international influences. These range from Japanese seasonings to elements of North African culinary tradition. Thanks to trusted suppliers such as butcher Hendrik Dierendonck and asparagus grower Els Vercauteren, top-notch ingredient quality is guaranteed. The chef lets the natural flavours take centre stage in dishes that are very much on trend. First-rate produce such as hop shoots and wagyu meat are elevated with rich sauces, exotic condiments and garnishes that keep diners on their toes. He serves venison fillet, for example, with a fabulous sauce based on sea buckthorn berry, tamarind and meat juices. The sophistication of 't Korennaer is further reflected in the opulence of its stylish interior and the tranquillity of its outdoor seating area. Nevertheless, there is a convivial family atmosphere here, and chef Van Goethem's enthusiasm is infectious.