Neuze Neuze

For 20 years now, folks have been visiting the five magnificent 16th century cottages which have been transformed and now offer a warm southern welcome in the heart of the old town, between the imposing cathedral, the Grand Place and its splendid hôtel de ville, and the lively place Hendrik Conscience with its magnificent Carolus Borromeus church.
Neuze Neuze is a classic kitchen (don’t fix what’s not broken) but José Diez allows his knowledge to veer towards certain modern dishes which he masters delicately: Blanc Bleu Belge carpaccio of beef stuffed with marinated vegetables and enoki mushrooms in a classic gazpacho; swordfish filet, grilled and marinated, vegetables du Midi in a cucumber, lemon and rice vinegar sauce, seared sea-bass filet in Belle de Fontenay vinegar and fresh estragon sauce; filet of beef in a salad of Japanese algae, Pomme Fondante and "Devil" sauce; and the "Peter's Farm" veal medallions, with broad beans in a vervain sauce.
And we love these cooks, who, despite having worked for two decades, continue to evolve in their craft with every course. Hat’s off!