De Karmeliet’s chef/owner, Geert van Hecke has successfully combined “French quality with Flemish quantity” (travel.nytimes.com) to earn and maintain three Michelin stars along with other top accolades. Refusing to serve up tiny portions like his other Michelin-starred peers, the generously sized dishes combine traditional French cuisine with a fusion of “styles from Spain, Italy and the Far East” (foodeu.com). The dining room is homely- set in an 18th century house, the “modern style restaurant which is designed to make diners feel comfortable and at home” (foodeu.com). Chef van Hecke enjoys creating something fantastic out of simple local products with dishes like “his deceptively plain-sounding potato bouillon with shelled shrimps and cod a longtime favorite” (travel.nytimes.com). Other more adventurous sounding dishes include “Spelt like a risotto with smoked eel, frogs legs, cepe mushrooms and sorrel juice” (dekarmeliet.be), or why not try the delicately crumbed veal sweetbreads with artichoke, béarnaise and black truffle.

De Karmeliet Website.

Written by  Andrea Meyer.

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