Flanders: From Top Gastronomy to Cosy Bistros
It is remarkable how many excellent chefs come from the small region of Flanders. Of the more than 100 Michelin Star restaurants in Belgium, 75% are located in Flanders and Brussels.
Diverse ingredients and a rich culinary history
There is no simple explanation for the richness of Flanders’ gastronomy. To begin with, there is the wide range of products. Exquisite ingredients like brown shrimps, chicory and hop shoots are part of Flanders culinary heritage. Flanders is also centrally located, allowing easy access to ingredients from all over the world.
And, the region has a remarkable culinary history. Numerous dishes that are still popular today, date back to the middle ages. They continue to inspire contemporary chefs to create new modern day alternatives.
Burgundian culture second to none
The backdrop of and driving force behind this culinary creativity is the Burgundian nature of the Flemish themselves: they love good food, good wine and excellent beer. The curiosity exhibited by local connoisseurs inspires chefs to continuously seek new ingredients and to strive to titillate the senses and create unforgettable culinary experiences.
Chefs in Flanders take these Burgundian appetites and add a dimension of innovation, daring and adventure. Senior Flemish chefs – Peter Goossens, Geert Van Hecke and Gert De Mangeleer, together with Sergio Herman, who moved from the Netherlands to Antwerp – run the country’s Michelin three star restaurants. At the same time, a generation of young chefs such Kobe Desramaults, Michael Vrijmoed, Olly Ceulenaere and Davy De Pourcq ensure that the future will be at least as star-studded.
From a cosy bistro to a gastronomic Michelin-starred restaurant, in Flanders you’ll find restaurants and caterers for every taste and every budget. From a discreet business lunch in a closed setting to a standing buffet for a large group, the region of chocolate and beer is bursting with culinary talent.