Tero pays tribute to the land and demonstrates great respect for produce like the veggies and pork from its own farm (Rabanisse farm). Each ingredient is assembled in intelligently curated, light dishes that favour a natural approach. A 63° egg with a personal version of shakshouka and croutons. Playful, flavoursome and bang on target. The former workshop of artist Fernand Khnopff provides the backdrop to this sparkling foodie parenthesis so in tune with the zeitgeist.