A lot of attention to the raw materials for this restaurant just a few steps from the bank of the Meuse River, in the characteristic Flemish village of Yvoir. In the kitchen operates Emanuele Indorato, a chef of Sicilian origin who never fails to bring a bit of his land into the dishes, as with the Beccafico ravioli, and the use of many Mediterranean ingredients. The cooking style leans towards clear flavors, precise cooking methods, measured use of acidity and aromaticity. Among fresh pasta, risottos, and main courses that highlight seafood, there is an approach that emphasizes balance and gustatory cleanliness. The environment is modern, with an essential and elegant setting and precise service. The wine list, focused on Italy, completes the offering.