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Hof van Cleve - Floris Van Der Veken
Modern Belgian
A converted farmstead in the Flemish countryside, this two-Michelin-star restaurant carries the weight of being a culinary landmark with impressive ease. Floris Van Der Veken took over from his celebrated mentor and kept the elegant codes intact, from the composed welcome to the dessert trolley that regulars plan around. The kitchen treats a leek and a turbot with equal seriousness, which tells you most of what you need to know.
The awards strongest first
- Michelin Guide 2 Stars
- The 50 The 50 Discovery
One number, weighted & current 89
How we scoreThe dishes from the writeups
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European lobster tail
“An example of the chef’s skill and talent is his impeccably cooked European lobster tail, seasoned with just the right balance of Provençal herbs and paired with a shellfish flan, textures of sweetcorn and a rich kimchi-laced lobster stock.”
Michelin Guide -
Sea bass with ponzu
“Belgian produce meets global influence in dishes that meld tradition and modernity: sea bass with ponzu, black rice and avocado, pollack with asparagus, pea and pistachio.”
The 50 -
Pollack with asparagus
“Belgian produce meets global influence in dishes that meld tradition and modernity: sea bass with ponzu, black rice and avocado, pollack with asparagus, pea and pistachio.”
The 50
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