Summary: A sensory delight in greenery.
At Sense, guests are immersed in a refined dining experience, where the transformation of a former brasserie into an elegant establishment in Waasmunster stands out. The ambiance is skillfully crafted by the hostess, Frederika Vandeleur, while the chef showcases his vast experience with a menu that includes both a carte blanche tasting option and an à la carte selection featuring top-notch products. Noteworthy dishes include the langoustine from Guilvinec with cauliflower textures and caviar, as well as the sea bass cooked under a salt crust, which exemplifies simplicity and precision. The restaurant's ascent is marked by the chef's ability to highlight the three chef's hats, and the extensive wine list, curated by the passionate young sommelier Gilles Van Vlierbergh, is commendable.