Really 'eat out, eat out' Hasselt join in restaurant Ogst. The classy restaurant is located in a dark building from 1872. Through a heavy curtain you enter a small but spacious room: white painted brick wall, UFO-style lamps on the high ceiling, relaxed jazz from the speakers, open kitchen, the tables comfortably far apart. There are no more than 26 place settings and tables are not rotated twice – alleluia in a time where we regularly have to register for the early or late shift. The two brains behind it Ogst, Sebastien Wijgaerts en Diederik Herbots, met while working in other people's star restaurants, one as a sommelier, the other as a sous chef. Classic restaurants where they mastered the etiquette that came with it, but where it was often a bit too stiff for the taste of the gentlemen. And so came Ogst.

The seasonal menu consists of four or five courses, three for lunch. When seasonal and organic does Ogst an extra step on top of that: the restaurant works together with organic farms from the region. They made agreements with them about growing vegetables for the Ogst kitchen. Parsley roots, for example, all the same, small size. All fish comes from The North Sea in Brussels and the shrimp are peeled by hand - everything for the best result. Which also applies to the wine list: not large, but the best, tasted and inspected weekly together with local wine merchants who Ogst know how to find it all too well. Excellent and long dining for the fair price that comes with it. Without humorless, well-suited men at your table and stiff music from the speakers that give you the feeling that you are only allowed to whisper.

Ridder Portmansstraat 4, Hasselt, Belgium