St. John's Church
Finally, in St. John's Church you can discover the many church treasures, including the Baroque triptych by Pieter Paul Rubens, with the Adoration of the Magi.
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De Fortuyne
De Fortuyne is a restaurant tailored to the modern city dweller. A place where you can also have lunch on Saturdays and in the evening - when the lights dim - you can get culinary highlights to share in a 4 or 5 course formula.
The Chick
Welcome to The Chick, a quirky accessible gourmet restaurant in the shadow of St Rumbold's Tower. The menu includes both refined classics and contemporary dishes, but each with a twist. Enjoy our chef's choice surprise menus: we know what you get but you don't. The menu gets a major makeover every 5 weeks. Each dish is subject to two important criteria: made with love & made to love. You dine in a unique setting, with warm pampering and with a bit of luck you hear the cardinal watering his plants. Of course, our delicious wines straight from our own Cellar should not be missing.
Tinelle
In Tinèlle you go for more than a tasty plate, you also taste a piece of history. Their recipe is simple: to create a lively place where you can enjoy classic French-Belgian cuisine with a gastronomic twist. No imposed menus, no stiff black and white waiters, no hassle. Just enjoy a nice meal in an environment that provides all the ingredients for it.
The Cacao Project
Artisan chocolatier Pieter Vaas is looking for more daring flavors, whereby the combinations remain in balance so that the chocolates remain enjoyable for a large audience. An example of such a remarkable creation is a praline with a ganache of black pudding and a jelly of Granny Smith and vodka.
Bar Lux
Chef Andy developed a passion for cooking at a young age, his grandmother passed on the culinary jitters to him. Andy tries to travel as often as possible to get to know other cultures, people, ingredients, ... After a trip he takes pencil and paper and writes down all new ideas/influences for the restaurant. His ultimate goal is to translate this feeling and experience to the plate so that the guests can see, smell and taste it themselves.
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