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BRUGES TRAVEL

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Chef Gert De Mangeleer, plates a starter featuring sea scallops with veal marrow, thin slices of Jerusalem artichoke and tiny dollops of herring eggs (€45), at Hertog Jan, in Bruges, Belgium (479 Torhoutsesteenweg ; +325 067 3446 ; hertog-jan.com ). In November, it was awarded a third Michelin star, becoming only the third restaurant in the country to earn this honor. If you can snag a table in the minimalist dining room, expect a parade of beautiful, pared-down plates. The five-course set menu is 115 euros, excluding drinks. (Photo © Jock Fistick)

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JOCK FISTICK
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Bruges
Chef Gert De Mangeleer, plates a starter featuring sea scallops with veal marrow, thin slices of Jerusalem artichoke and tiny dollops of herring eggs (€45), at Hertog Jan, in Bruges, Belgium (479 Torhoutsesteenweg ; +325 067 3446 ; hertog-jan.com ). In November, it was awarded a third Michelin star, becoming only the third restaurant in the country to earn this honor. If you can snag a table in the minimalist dining room, expect a parade of beautiful, pared-down plates. The five-course set menu is 115 euros, excluding drinks. (Photo © Jock Fistick)
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