L'oh

L'oh is a gastronomic, family-run restaurant that places wonder at the centre of the dining experience and occupies a building that once sheltered a clog maker. The kitchen returns to the essence of gastronomy with an uncomplicated, flavour-focused approach and strong ties to local produce, sourcing seasonal herbs, flowers and vegetables from its own garden and favouring small-scale, nature-minded suppliers for wine. Chef Simon trains at Hotelschool Spijker in Hoogstraten and furthers his craft with chefs such as Frank Fol, Chris Bresseleers and Felix Alen; he operates a catering and private-dining business and runs a living-room restaurant with partner Leen prior to founding L'oh. L'oh presents contemporary, creative cuisine with a nod to classical technique, delivered with colour, refinement and an element of surprise, and it earns recognition from guides and labels including Michelin (Selected), Gault & Millau and the Smart Green Guide; the venue also offers an intimate Chef’s Table with an open view of the kitchen for a private, immersive experience. The restaurant occupies a converted house with a contemporary extension that provides an open view onto the kitchen, and the dining room is styled as a warm, familial and relaxed environment where guests should feel at home. The cooking is contemporary, season-driven and creatively rooted in French technique, combining modern presentation with occasional classical references; the kitchen works primarily with seasonal, locally sourced ingredients, including produce from the restaurant garden, to produce colourful, refined plates. Specialties include the Pomme Moscovite by L'Oh with Royal Belgian caviar; Traaggegaarde makreel (slow-cooked mackerel) with dashi and avocado; Skrei with leek and nori; Barbarie duck with rösti and five spice; and Pavlova with mango and coconut.