Food Emotions - Hamont-Achel

A pleasant surprise! Nice and special products, perfect know how about the assortment and passion for food. A real rapist!

TOP resto to do and redo without hesitation even if it's far from home I have rarely eaten as well fresh quality and incredible welcome...

Excellent tables, fancy plates and relaxing atmosphere.

With sunny weather to hamontate for lunch in a hostronomic restaurant that was a delicate store with lunch possibilities by September 20, 2022. Parking lot can be outside the door in the royal parking lot, fine. The case was clearly bigger than expected and divided over two floors. A space facility with natural cans, left a bar with a small shop part, straight into the kitchen and coffee bar. We were escorted to a round table at the window where unfortunately wasn't much daylight because the black lambs through the sun were almost entirely closed, as an aperitification of an eastern race 20 of hannest savits. The first bite looked good. On a rog-brood cottage, a piece of apple and praline of duck in a jacket with red coal, processed with crumbling of chicken skin. It's nice to taste with powerful acids, delicious. In the mussels shrink, a juicy mosquito marinated in smoked tea with anchovisoly, processed with a skinny olive, very delicious. filled with a very beautiful merengue of sambai-zu with delicate tarter of tuna and processed with a dot of gel of bonito. A party for the taste buds. In a scale, a quenelle ice of biske on a brunoise of powdered knuckle dressed with matrisch coffee. A surprising taste combination. The sommelier in training has continued the tearbone in the first hall. From the kitchen, a harvest presentation. Places of confiscated canadian lobster tail, besides panna cotta of suspension, filled with beef marrow filled with lobster tail, stippling with mushrooms and crusmbs. at the table completed with a vinaigrette of suspension and lavas. Luxury flavor with a nice marrow filled with the acid of the wine. With a luxury archogne chardonnay 2017 of Jean-Louis chavj, next to two coquillary preparations. In the shell, a large brown coquille with a piece of corail in a school blue sauce with foam of sea owl, ready with the youth of carolbi and osterbladder. In the shell, the cold preparation with light-shaped coquille on carolrabi-spirulina cream covered with foamy almond, on pieces of coal and matches. We've started the warm preparation. That wasn't entirely optimal. The key to the sea eagle we missed during the night. The cold preparation, we tasted the holy codium. The extraordinary wine has completed the party for the pièce an Italian nini susumanielli 2021 of sanchirico, dark tins, powerful aroma with rounds, surprisingly surprisingly with a surprising mouth. From the kitchen, the masterpiece this afternoon. In the scale, completely greedy on a lightly spicy mole, covered between 30 and 40 ingredients with a foamy white sauce. Next to a white poop with a crippled coat of mustard, oregano and crushed cacaoboon. Surprising flavors we were all very happy about, where the wine was sealed and became a bit more muscular. As dessert wine the famous spätlese 2017 of tschida, fairly complex aroma with tones of tropical fruit, in the mouth, a fine sour ballans. The patisier presented his dessert that was performed with tweets. On a fat plate with ribbon edge, a piece of spectacle that a cremeux pumpkin wrapped in a jacket of mandarin jellies wrapped with dots of citrus and green herbs. in the scale, a little more exquisite. Under marinated mandarins with a fat quenelle cinnamon, lobby foam of pumpkin and crumbling of pomp pompoen spikes with granola. Pure taste, not too sweet with good texts where the wine was balanced. Surveillance was very well behaved in a cozy way by three ladies. The sommelier's still in training.

What I can say is that the name of this restaurant food is emotionally perfect. The atmosphere, the service, the beautiful porcelain with fantastic colorful dishes with perfect balanced taste is purely emotional top 10/10.