Entrée, Hof Van Cleve

Signature dishes: Open ravioli with braised cheeks of beef, served with Parisian mushrooms and langoustine; king crab with Belgian sevruga caviar; crispy veal sweetbreads with penne au gratin; melted foie gras and spinach

During Belgium’s recent culinary boom – which has seen the nation attract more awards than ever before – there has been one restaurant that has stood out from the rest: Hof van Cleve.

The 45-minute drive from the center of Brussels will allow you mentally to prepare for this culinary whirlwind; do you go for the five to seven-course seasonal menu or the à la carte menu?

Both have a play on key ingredients, with the former reading like a shopping list: sardine, hiramasa, langoustine, brill, venison, arabica and apricot. The restaurant itself, situated in the beautiful Flanders countryside, is unassuming, plain and simple – the ideal neutral canvas for Goossens’s bold enthusiastic dishes and some of the finest gastronomy you will ever taste.

Head Chef: Peter Goossens

+32 9 383 5848

1 Riemegemstraat, 9770 Kruishoutem, Belgium


Editor's Pick

What Other People are Reading