Earlier this week, the Michelin Guide presented the selection of Belgium and Luxembourg 2023 restaurants at the Royal Theater in Mons. The selection includes a new two-star restaurant, 16 new one-star restaurants, four new eco-starred restaurants and 22 new Bib Gourmand restaurants.
Three restaurants confirmed with three Michelin stars
Also this year, the restaurants Hof van Cleve (Kruishoutem), Zilte (Antwerp) and Boury (Roeselare) received three stars for their unique cuisine. These awards confirm the exceptional talents of chefs Peter Goossens, Viki Geunes and Tim Boury, true pioneers of Belgian gastronomy. The three chefs have demonstrated their affinity with the classical repertoire, each adding an inspired creative twist, and have shaped the local food scene with a particular culinary experience and a unique range of dishes.
A new restaurant with two Michelin stars
For many years, Karen Torosyan has been a paragon of culinary expertise at the Bozar restaurant in Brussels. As a strict and demanding chef, he reinterprets classic recipes with a very personal sense of detail and a lot of feeling. Among the many creations he offers, the most notable are his “en croute” dishes. He has patiently and conscientiously developed his restaurant and his innovative cuisine to be today awarded two stars. A total of 22 restaurants with two Michelin stars are recommended in Belgium and Luxembourg in 2023.
16 new restaurants awarded a Michelin star
The new Michelin selection highlights the creativity that characterizes the Belgian and Luxembourg gastronomic landscape. Among them, Nicolas Decloedt (Humus x Hortense in Ixelles, already awarded the Etoile Verte), Grégoire Gillard (Péniche in Brussels) and Clément Petitjean (La Grappe d’Or in Autelbas), three chefs who sublimate vegetables and herbs in refined dishes.
Appreciation of the product in all its aspects is also the culinary creed of Benjamin Laborie (La Table Benjamin Laborie in Ohain), Mathieu Vande Velde (Le Roannay in Francorchamps) and Manon Schenck (La Table de Manon in Grandhan). In his restaurant La Grange d’Hamois in Hamois, Grégory Gillain ensures that local products are given pride of place. The creative dishes of Tanguy De Turck at the Vieux Château de Flobecq are exceptionally generous and very original. In Durbuy, Wout Bru offers a unique and refined cuisine in its restaurant Le Grand Verre.
In Flanders, Nicolas Wenstein Misera brings the flavors of Zeeland to the table of the Misera restaurant in Antwerp. In the same city, Wouter Van Tichelen rethinks classic bistro dishes in his restaurant GLASS. Kevin Graf from Restaurant De Bakermat in Ninove and Matthieu Beudaert from Table d’Amis in Courtrai create memorable menus. In Ghent, Maurice De Jaeger ensures a unique culinary program at the Sensum with his excellent technique. Willem Hiele in Oudenburg remains faithful to his reputation as a very original chef who likes to think outside the box without losing sight of his origins. Finally, in Luxembourg, Caroline Esch and Valérian Prade seduce their guests at the Eden Rose with their very current gastronomic creations.
