Seasonal cuisine designed as a gastronomic experience

At Wine in the City, cuisine is expressed through a contemporary gastronomic vision, guided by the chef Arthur Sabbe. The seasonal menu is designed as a structured culinary journey, where the product, the precision of the cooking and the balance of flavours take centre stage.

The meal opens with refined starters, such as the sea bream sashimi, daikon and bay leaf oil, or the full-bodied beef broth with carpaccio, before continuing with starters such as Flamed scallops, celeriac and samphire.

The rest of the menu illustrates Chef Arthur Sabbe's approach: a clear, controlled cuisine, with dishes such as the sea bass snack à la plancha, bouillabaisse sauce and fennel, or the Mechelen cuckoo cheese stuffed with vegetables, confit potatoes and spicy gravy.

The desserts are an elegant end to the tour, with a choice of light dark chocolate mousse, coffee sorbet and cocoa crumble, and meringue, lemon and mascarpone.
Each menu reflects the chef's signature: sincere, modern and demanding gastronomy rooted in the seasons.