Belgian gastronomic restaurants Belgium

La Carriage welcomes you in a green setting and near Tournai. A gourmet cuisine and well-appointed reception rooms make it an important address to celebrate a particular event: Honour wines, wedding, family reunion… Located in a former brick mill surrounded by a large park, the restaurant offers a creative and varied map in a contemporary setting. Profiteroles stuffed with cheese from Des monks, filet vapeur steam filet, strawberry cappuccino at Leffe Radiant… Capacity level, two halls can accommodate between 20 and 180 guests in meals and 350 in cocktail and wine of honour. Very professional and available, Xavier Brun and his team fold in four so that you will spend an unforgettable time.

This majestic building, located in the heart of a large park, is the fief of the Henneton family. For almost three years therefore, at a jet of stone in Tournai, this excellent table offers both small menus and a gastronomic card. The large room, but also the lounges on the 20 and 25-seat floor, make this charming place an ideal place for weddings, seminars and other occasions to meet. On the map, the trend is to local products. A rabbit with tournaisienne, for example a lunchtime, is a good idea. Fatty livers, meat and fish will make the pleasure of large dominicaux meals.

In a rustic th century farmhouse, you can enjoy both the reception and the adjoining restaurant. On the restaurant side you will enjoy in a tasteful, classic and warm decor, a French-Belgian gourmet cuisine whose card is renewed every season. The wine list offers almost exclusively French wines and a wide choice. On the menu: ris of calf and rosemary, veal juice, vitelotte apples and wild mushrooms or still the duck "Mallard" tartelette of conflict conflict, apples wafers. The presentation is meticulous and the service at the height of the place. Take advantage of the terrace and garden in the beautiful days!

The fresh products, therefore season, are rigorous. This gourmet restaurant in the very warm rustic setting works directly with the local farmers. It is not surprising to find the menu of leeks or asparagus in winter and strawberries in the spring. On the other hand, the royal king crab is available in all seasons. It is a Alaska crab, cut in length and steamed with a dip in butter. A delight! A catering service is also available at your disposal.

Thierry and Ann Vancopenholle have taken over this restaurant since 2006. Already known to the gourmets, it is in the Belgian Hainaut at the restaurant Le Bouquet in Orroir, that they made their weapons. A great challenge for this couple, but not so simple when you go into uncharted territory… Mission accomplished for the makeover of the restaurant that actually puts the room in value, in current tones, without distorting the building. The atmosphere is warm and refined and allows for privacy thanks to the well-spaced tables. On the map, classic, fine and tasty gourmet cuisine will meet the requirements. Some examples to put you in appetite. Entry: a sweet liver steak on mango salad with sweet spices, balsamic vinegar with cocoa accompanied with a hot brioche. In line of resistance: a back of cod roasted with thyme and lemon, creamy champagne and petits from Namur poêlés to sweet garlic. Try the menus where the food and wine agreements have been carefully developed. Very nice table in its category. Do not hesitate to lunch on the terrace, the garden is superb, the time will be more pleasant!

Restaurant and garden
Demeure de 1872
Chef: Alain Bianchin
Open from Tuesday to Saturday inclusive
Gourmet cuisine - Closed on Mondays - Closed on Sundays

- Entrance: level and wide enough
- Toilets: level and wide enough

Thierry Cornelis and his wife Tjorven created De Kelle, which means "little sea". It is in fact this small channel found at low tide, between two sandbanks, where shrimp fishing is practised. Thierry also runs the hotel school in Koksijde. The chef starts from a classic base and adapts his recipes according to the succession of seasons, with southern touches in the summer and a more particular emphasis on regional products in the winter. Recently a welcoming garden was added to this beautiful place.

Aagje Moens and Dimitri Lysens run the only Michelin-starred restaurant in the old town. The food and dishes are refined, with an emphasis on fresh produce and molecular cuisine, combining aesthetics, science and know-how. It's pretty and delicious. No long-winded names for the dishes, just seasonal ingredients, and the chef takes care to surprise guests with his cooking! The sober, bright and contemporary setting of the room with its impeccable tablecloths combines with the historic charm of the interior garden.

The sober, stylish interior exudes a hushed, warm ambience, enhanced by the open fire. Lady chef Christa Cappelle is supported by her husband Rik Van der Meersch in the dining room, who knows how to recommend the best wines. The menu changes with the seasons, of course, but the house specialty is bouillabaisse with lobster. A treat that doesn't overshadow the rest of the carefully simmered menu, where, surprise, you'll sometimes find garlic frogs' legs. Are there any French people in the room?

Awarded by the Michelin Guide, this gastronomic restaurant with its cosy setting has become a must-see address, thanks in particular to the talent of Bert Recour. Today, this outstanding chef is constantly inventing new dishes with a touch of exoticism and southern accents. Every week you will discover a new menu according to the market. As for the menu, it always offers tasty choices like this Breton lobster and its seasonal vegetables. An address of great quality and a cuisine always in season!