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Hof Van Cleve

Kruishoutem, Belgium

Belgian chef Peter Goossens serves pitch-perfect plates in pastoral surrounds

On the Pass

Peter Goossens

Pastry Chef

David Baert

A potted history: A regular presence on the 50 Best list, Hof van Cleve started life as a working farm before Peter Goossens elevated its status to a worldwide gastronomic great. Set in bucolic East Flanders, he has been delighting guests with his refined Belgian cuisine for over 30 years.

Who’s behind it? One of the country’s finest chefs, Goossens earned his stripes in Paris at Le Pré Catelan and Pavillon d’Elysée.

Following the seasons: Local produce is the backbone of the restaurant, which offers a seven-course tasting menu called ‘Freshness of Nature’ plus à la carte, both driven by the seasons. Craftsmanship, creativity and uncompromising attention to detail results in classic, yet interesting flavour combinations balanced out by myriad textures and colours on the plate. Caviar with cauliflower, miso and dashi is a case in point. Fish and shellfish feature heavily, too: think king crab with chermoula, corn and mimolette, or grilled turbot for two, served with lobster béarnaise and bouillabaisse purée.

The dining room: Don't be fooled by the rustic farmhouse exterior; inside is a sleek, elegant space decorated with works of art, furniture and crockery from Belgium’s leading artists and craftsmen. Beautifully tailored waiters provide smooth, personable service, and there’s the added bonus of an outdoor terrace boasting knock-out views for spring and summertime eating.

To top it off: The epic cheese and dessert trolleys that glide and clink their way between the tables: peach with hibiscus, geranium and verbena is not to be missed.

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