The Best 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.
With a view of the skyline, guests on the top floor of the museum can enjoy excellent cuisine, imaginatively prepared by Viki Geunes with his craftsmanship. He stylishly combines the classic with the modern and adds different textures to tried and tested dishes.
The gourmet temple created by well-known designers in the former chapel of a military hospital is a total work of art. A spectacular chandelier and colourful stained glass windows underline the cathedral atmosphere and provide a worthy setting for Nick Bril's fine dishes.
The well-traveled chef Sobecki uses exotic herbs and vegetables from his own garden to create sophisticated dishes with and without meat and fish. Enchanting, shady garden. Vegetarian menus, "constructive wine accompaniment". Tip: Chef's Table & Private Dining.
The magnificent Palais des Beaux-Arts in Brussels, the first building in Europe to bring together all the artistic professions, was designed by Belgium's most famous architect. Today, Nani-Lee Doehaerd and her team impress with their gastronomic art. Specialty: puff pastry.
Korean gastronomic artist San Degeimbre draws inspiration from the lush variety of plants in the restaurant's own gardens, but has also recently started to incorporate influences from his home country. Tip: Multi-course plant-inspired menus; non-alcoholic food accompaniment.
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 name says it all here. The decorated chef Thierry Theys knows how to enrich familiar dishes and combinations with subtle nuances on colourful plates. Tip: Fantastic wine cellar and impressive selection of wines available by the glass.
"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.
From the ancient knowledge of his grandmother Eugénie to the ingenuity of his daughter Emilie, Éric Fernez spans a sumptuous bridge from traditional French cuisine to exciting new interpretations in his elegant restaurant. Legendary: pigeon & duck in nougat.
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.
An elegant villa provides the perfect gastronomic setting for chef Angelo Rosseel's dishes, which always bear his unmistakable signature. Contemporary art forms a fitting counterpoint to the rather simple interior. Tip: wine pairing.
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.
The chefs Bart Desmidt, Philip Vandamme and Sandra Vandegeuchte sensitively implement the credo "Simple, but good". Situated on the dyke, fish dominates the menu. In the restaurant with bar tables and an open kitchen, the focus is on contact with the guests.
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.
Jan Tournier, trained in classic French cuisine, has a pronounced penchant for art and nature. The eye-catcher is a seven-metre-high glass tree that seems to float between the wine room and the open kitchen. Considered one of the most creative restaurants in the country.
Whether you prefer the terrace next to the waterfall, the more intimate lounge or the open area, every room in this former 17th century mill has its own charm. Tip: For an aperitif or a nightcap in the wine cellar and delicatessen "Le Comptoir".