Regional dishes

Terrine “De Witte Ranke”

A rabbit terrine with Saint-Bernard triple and slightly sour garnish, served as first course

“Hennepot” with raw vegetables

A cold regional dish with chunks of chicken, veal and rabbit in gelatin, served with raw vegetables. Served as first course or as main course.

Codfish “aan de Schreve”

Codfish fillet in light cream sauce with fresh vegetables and local beer. Served as first course or as main course.

“Standevleesch” with “Plokker” sauce

Salted ham, slightly smoked and boiled, served with seasonal vegetables.

Mazarin cake

A local warm dessert covered with sweet butter cinnamon sauce.