Everything here revolves around the open kitchen, which stands in the centre of the space and is done out in black. From your table, you can watch the chef and his team at work. Serenity and elegance abound at Odille, with artworks by Daisy Boman dotted throughout. This is the setting in which hostess Lotte Bloem and chef Casimir Evens bring their culinary vision to life, and time stands still for a moment as Brabantian generosity meets international finesse. Bold flavours are handled with creativity and flair. Vegetables from the restaurant's kitchen garden receive the attention they deserve. Celeriac, for example, is presented in a variety of forms – puréed, confit and barbecued – accompanied by a delicious, crispy sweetbread fried in clarified butter, and an elegant veal jus dotted with drops of lovage oil. This chef brings his colourful creations to life with natural nuances and robust sauces. The finishing touch is provided by the carefully selected wines, which make for a truly harmonious dining experience.