Popelier

The story

Popelier in Gooik: A Meat & Wine Destination Recognized by Gault&Millau

The Kitchen Partnership

Located near Saffelberg Castle, Popelier in Gooik operates as a dedicated meat and wine restaurant that pairs its kitchen with a close collaboration between chef Hendrik Dierendonck. This partnership shapes every cut, offering both dry aged and fresh selections that meet strict quality standards. The approach earned a solid thirteen rating from Gault&Millau for 2026, noting how the kitchen handles basic ingredients like belly bacon with carrot, ginger, and mustard vinaigrette. Meat and wine cooking here relies on precise temperature control rather than heavy sauces.

Plate Selections

Guests navigate a straightforward list starting with tapas like jamon Iberico and grilled gambas before moving to heavier courses. The thin loin category features Scottona, West Flemish Red, and Wagyu A5, while the cote a l'os serves Porterhouse cuts sized for sharing. Carpaccio Wagyu appears as a delicate starter alongside burrata and charred spinach. Simple sides like krielaardappelen and pepper cream sauce anchor these steakhouse plates without competing for attention.

The Room and Cellar

The interior received a recent warm makeover centered around a prominent WineWall that displays bottles across multiple tiers. Over one thousand wine references sit ready for guests who prefer to browse independently or request guidance. Summer diners shift to a heated terrace surrounded by rolling Pajottenland hills and a small front-door vineyard, while winter crowds fill the Degust Wijnzaal for larger gatherings. This venue balances casual comfort with serious cellar depth.