Open since 2015, the restaurant welcomes its guests every day of the week with its non-stop kitchen from 12pm to 11pm (from April onwards, it is open on Sundays for lunch). Under the expert taste of talented chef Pascal Goblet, you can expect some of the classics they also offer at their Sablon location ‘Au Vieux St Martin’, such as the Filet Américain (the original recipe invented by first generation Joseph Niels in 1924), the tomatoes filled with Oostende grey shrimps or the soles from Zeebruges. Everything here is fresh and homemade, from the seasonings to the sauces and the delicious desserts.