Caillou

Luxe produce in a perfect packaging 

Sander van de Walle is the mastermind behind the ornamental dishes at Caillou. His cuisine represents high-level gastronomy, showcasing sustainably sourced luxury ingredients from the region, such as oysters and lobster. These delicacies are matched with more robust produce from the vegetable kingdom and served via a set menu, along with an exhilarating selection of cheese and wines. The environment is free from unnecessary frills, providing the perfect backdrop to the main attraction: The open kitchen, with a clear view of the young staff at work.