5/5 C N. 5 years ago on Google
The
food
is
excellent.
The
chef
incorporates
unusual
texture
combinations
into
each
dish
-
everything
I
had
featured
something
soft
and
something
crispy
or
crunchy.
It
made
each
plate
into
a
surprising
and
delightful
experience.
Clean
yet
cosy
interior
design
choices.
The
earthenware
is
quirky
but
elegant.
Every
detail
in
the
restaurant
breathes
the
owners'
vision.
I
thought
the
bathroom
was
especially
lovely,
down
to
the
unconventionally
scented
soap.
I
tried
the
"devilish
egg",
which
was
reminiscent
of
a
deviled
egg,
but
creamier
and
with
multiple
flavour
profiles.
It
was
sprinkled
with
something
crunchy,
I
couldn't
pinpoint
what
it
was
but
it
was
tasty
and
fun
to
eat.
I
also
tried
a
bit
of
the
calamari
starter
-
the
squid
was
perfectly
tender,
the
batter
crispy.
Then
I
had
the
palourdes,
a
type
of
small
bivalve.
They
were
well-prepared,
and
came
with
a
crunchy
thyme
preparation
and
a
royal
serving
of
delicate
fish
eggs.
I
love
fish
eggs
so
I
was
delighted
when
I
received
my
plate.
My
main
was
the
sea
bass.
It
stood
out
to
me
the
least
of
all
the
dishes
I
tried.
This
is
not
to
say
it
wasn't
good,
I
have
no
negative
remarks.
The
fish
was
buttery
and
flakey.
To
finish,
I
had
the
"chocolate,
vanilla,
banana,
peanut"
dessert,
and
oh
my
gosh.
The
dessert
menu
tends
to
be
an
uninspired
afterthought
in
most
Belgian
restaurants
-
this
is
not
the
case
at
all
in
Één
Twee
Vijf.
This
section
of
the
menu
might
even
be
where
the
chef
shines
the
most.
Peanut
and
even
banana
is
a
pretty
rare
addition
to
dessert
menus
here,
and
I
don't
know
why,
because
the
flavour
and
texture
combinations
lifted
this
dish
to
the
next
level.
Salty,
crunchy,
soft,
creamy.
I
loved
every
bite,
and
would
go
back
just
to
have
this
dish
again.
Truly
inspired.
Go
there
with
your
significant
other
or
a
group
of
friends,
and
be
charmed
by
the
wonderfully
offbeat
atmosphere.
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