Three friends, who met at Namur’s Hospitality School, have set up shop in the Dièdre Noir winery. The stone and wooden clad façade gives way to a fashionable interior whose highlight is a knockout view over the vineyards. Make sure you check out the terrace! The set menu sports a modern bistronomic slant. Examples of their heartwarming vision include salmon trout with a satay sauce and different textures of rutabaga and corn, although the chefs do avow a weakness for Asia courtesy of dashi and umami-laden seaweed. An indulgent, ingredient-centric score that goes down a treat with the estate’s excellent vintages.