Martin Comptoir’s cuisine

At restaurant Martin Comptoir, the signature dish is calf's liver, perfectly melting and crisp. But also the velouté of potimarron (soup of red squash), with mussels, coriander and pine nuts. The dishes are beautifully made: the flavours, textures, and colours are all in harmony. Chef Martin Dumas’ passion for the highest quality ingredients is translated in his food. The menu changes seasonally, depending on the local produce that is available at the moment. Martin’s culinary philosophy is based on two fundamentals: enjoy the process and overcome limitations. As you can see, Martin does not care about conventions. He sees his dining inn not as a classic restaurant, but above all as a space of freedom, a concept where the motto is simply to eat, drink, and share an incredible experience.