Part of a new generation of haute Antwerpian cuisine, Michelin-starred Dutch chef Nick Bril satiates well-heeled diners with a worldly inspired seasonal menu centred on the Flemish countryside.

On the menu, local ingredients such as Zeeland oysters, red mullet, mussels and smoked eel honour the region’s seaside (and seafaring) traditions – but are prepared with a global perspective, yielding creations such as Belgian beetroot with wasabi or pollack with tarragon.

Perhaps more remarkable than the artistic (and delicious) dishes is the restaurant’s location. Situated in a meticulously restored Augustinian chapel, August is a modern day place of worship for Bril’s gastronomy.

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