Having only two nights to spend in Belgium, I knew I didn’t want to stay in Brussels and that I would have to choose my meals carefully. This short but intense food trip proved that some of the best culinary treasures and talents lie outside the metropolitan areas.
The challenge was that most restaurants on my list were located about an hour away from each other. I decided to spend one night in Bruges and one night near Ghent. Lunch was at Bistro Bruut and Willem Hiele. Dinners were at Hertog Janand Hof Van Cleve. My meals were “four for four” and left such an impression that I am always adding to my Belgium list for next time.
Hof Van Cleve has been awarded three Michelin stars consecutively each year since 2005. Chef Peter Goossens’ culinary contributions include regional cuisine that pays respect to the seasons. Hof Van Cleve supports local Belgian artisans in that the plates, glasses, knives, chairs, artwork, chairs, linens and the drapes are made by local Belgian artists. On my way out, the staff handed me booklets featuring the Belgian artists whose pieces I asked about at dinner.
Surrounded completely by farms and fields, Hof Van Cleve restaurant serves some of the finest, high-level Belgian cuisine anywhere.