Chic and cosy, the Pont Neuf oozes Flemish good taste, and its terrace is the perfect spot to immerse yourself in the infectious buzzy vibe of this trendy neighbourhood (weather permitting). Dominique Leroy pampers her guests as she shares her love of Italian wines and there is always a bottle of red Barbera d’Alba open for a glass of wine.  Chef Tommy Bocklandt’s culinary score demonstrates a distinct preference for North Sea fish. His cooking focuses on preserving the purity of each ingredient, leaving the sauces and side dishes to add complexity. His repertory is traditional, but distinctive. Examples include immaculately steamed brill à la normande, served with an exquisite mussel-flavoured white wine sauce or creamy eel in a bright green sorrel sauce, discreetly seasoned with a hint of celery. Fish, whether it is cooked in stock, braised or fried in butter, is taken to a whole new level thanks to the chef. The only challenge is to make your choice from the extensive à la carte offering!