Creative Concept Award - Three inspiring winners

For the first time at Fine2Dine, we organized the Creative Concept Award. Not a large-scale competition, but an honest ode to hospitality concepts that touched us. Showing that creativity in every detail: from the plate to the interior, from vision to tableware.

Bistro. Wine bar. Boutique hotel. Timeless class in a modern twist.
Petite Bistrot à Vin is one of those places where everything is right. The built-in wine displays immediately give you that warm bistro feel. The bronze metallic stucco on the walls? A subtle nod to luxury. But it goes beyond atmosphere. The suites and meeting rooms are also done to perfection. Classic elements such as tall windows with ornate net curtains are effortlessly combined with organic, modern furniture.

The result: an interior that exudes creativity.

Curious about this concept?

You will find Petite Bistrot à Vin at an attractive location in the heart of St. Oedenrode: Markt 9, 5492 AA St. Oedenrode, Netherlands

Peruvian fusion. Ceviche. Grill. And a vision that tastes like more.
At Andesu, everything will revolve around contrast and harmony. Led by chef Dimitri Deman, this restaurant will take guests on a culinary journey that will connect the fiery flavors of the Peruvian coast with the refined techniques of Japanese cuisine. Not a random combination, but a thoughtful story of flavors that will enhance each other.

Andesu's cuisine will focus on gourmet Peruvian fusion, with a starring role for vibrant ceviches and perfectly grilled dishes from the Japanese Konro grill. Each preparation will be a quest for balance-between freshness and fire, between tradition and innovation.

But Andesu wants to be more than a place to eat. It will be a total experience. Guests will be able to enjoy carefully selected pisco, sake, wines and beers, complemented by house-made and fermented beverages that will enhance each dish. Thanks to close collaboration with local producers and a focus on short chain, the concept will be not only flavorful but also sustainable.

Every Sunday, Andesu will offer a Sunday brunch full of new flavors and surprises-an invitation to discover, enjoy and taste the depth of simplicity together. Andesu will soon open its doors in Ghent. And it promises to be a place where gastronomy, experience and craftsmanship come together.

Curious about Andesu?

Cocktails. Oysters. Skewers. And a splash of creativity.
Kura is a concept in motion. Literally. No fixed location, but a fixed mission: to bring together mixology and gastronomy. 
The inspiration for all this? That comes from Japanese Izakaya culture. An Izakaya is an informal eating and drinking establishment in Japan, where small dishes are shared at the table, often accompanied by sake or beer. It's all about conviviality, variety and discovering flavors in a relaxed atmosphere. Kura translates that idea into a contemporary setting, with a menu full of cocktails, skewers and oysters-each with a creative twist.

Their signature dish? Drunk Oysters. Oysters prepared in the style of a matching cocktail. Think: texture, taste, aesthetics - everything is right. The Izakaya vibe, the playful presentation, the creative freedom to adapt to the location each time.

Curious about Kura Collectiv? 
Kura doesn't have a permanent location (yet), but you can find them regularly at Boulebaar in Hasselt.