VIER.

At VIER., the kitchen’s identity is forged in the primal heat of open-fire cookery in Aalter. The menu is a sophisticated exploration of smoke and char, where the aroma of smoldering wood permeates the air. A standout dish features beef tartare paired with briny oysters and the crisp, oceanic snap of nori-krokant, balancing raw freshness against deep umami. Technique shines in the warm smoked salmon, served alongside a fermented potato consommé that offers a complex, acidic counterpoint to the rich fish. Texture is paramount, from the delicate crunch of kataifi in the red curry carrot to the lacquered, melt-in-the-mouth tenderness of glazed pork belly. Even the desserts embrace the flame; the Dame Blanche is elevated with smoked chocolate and hay-infused cream, creating a lingering, earthy sweetness that defines this fire-kissed gastronomic experience.