"Outdoor Dining Area" Restaurants in Belgium
Tim Boury and Inge Waeles' brick villa has been a haven of modern gastronomy and the very finest taste for years. The cuisine is lively, creative and open to new ideas, but not without skillfully incorporating classic elements into the first-class dishes.
In the decelerated surroundings outside Bruges' historic centre, chef Filip Claeys gives lesser-known fish species the gastronomic value they deserve. He is assisted by Sandra Meirlevede, who switched from haute couture to haute cuisine.
In the idyllic landscape of Flemish fields, where tradition and innovation go hand in hand, Floris Van Der Veken presents its seasonal dishes. The interior, art, chairs and table linen come from Belgian designers. Tip: display from the surrounding fields.
The polyglot and charismatic chef Yves Mattagne indulges his pronounced passion for fine seafood here. Tip: Dine on the heated terrace in the shade of venerable chestnut and plane trees and enjoy great drinks at the lounge bar.
"The taste of pure products and contemporary flavours in a relaxed atmosphere" is the philosophy here. In the magnificent dining room, the actual product is always the star, the taste is always the focus. Tip: An aperitif or a café on the terrace.
On the extensive grounds of the Botanic Sanctuary Hotel, in the heart of Antwerp, you can enjoy food and drink in the calm and peaceful ambience of Belgian star architect Benoit Viaene. Tip: Omakase deluxe menu (duration 4.5 hours), private dining.
In a listed manor house on Lennik's market square, chef Glenn Verhasselt serves seasonal dishes where the pure, clear product is always the star. These are combined with the refined wine selection of award-winning sommelier Yanick Dehandschutter.
"I want to make this place a unique meeting place, a mecca of gastronomy, but also a warm home," is the credo of head chef Pascal Devalkeneer. Forest & vegetable garden serve as inspiration for his classicist dishes with a modern twist.
In the unspoiled landscape of the Hoge Kempen National Park lies the luxury hotel Butte aux Bois, where the former pastry chef Ralf Berendsen runs a complex, never overwhelming kitchen line. His sauces are as irresistible as the bread. Tip: Minatur dessert trolley.
Our is considered one of the most beautiful villages in Wallonia. In a carefully renovated farmhouse with a new extension, chef Maxime Collard draws on the wide range of flavours of modern haute cuisine. The "Oir" flows clear and fresh on the terrace. Tip: Guest rooms.