Willem Hiele Oudenburg

Chef Willem Hiele has traded his humble Flanders fishing hut for the imposing brutalist architecture of The Keignaert nature reserve, where his restaurant is a hidden gem that commands attention up close. His cooking is a masterclass in seafood, deeply attuned to the rhythms of the sea and the seasons, with dishes that dance between the primal intensity of fire and a playful lightness. The real magic, however, lies in his sauces—bold, intense, and unforgettable, they elevate each plate to a new level of sophistication. Hiele's move to this architectural landmark is a bold statement, and his inclusion in the World's 50 Best 2025 list is a testament to his relentless pursuit of culinary excellence.