The story
Le Cirque in Belsele presents an innovative cuisine built around daily fresh produce and precise technique. Chef Nicky Van Goethem guides the kitchen toward accessible yet refined combinations, a method recognized with a Gault&Millau score of twelve points. His approach blends classic foundations with subtle eastern influences, relying on careful execution rather than heavy sauces. The team prepares every plate to highlight the natural qualities of seasonal ingredients while maintaining a light, modern structure.
This modern kitchen style shines in its fixed tasting menu, offering clear contrasts like king fish paired with tomato, watermelon, and basil alongside sea bass finished with curry, mussels, and coconut foam. Langoustine takes on pulled chicken and tom kha kai notes, while the main course features veal served with shiitake mushrooms and a small croquette made from veal head. Guests can also choose the eight course Crazy Monday surprise menu for fifty nine euros, which rotates through items like Iberico pork with Mimolette cheese. These plates demonstrate how the kitchen translates familiar ingredients into structured compositions.
Wine selection supports the meal through curated pairings and small tasting portions labeled as BOB wines. A dedicated sommelier manages the cellar and recommends bottles that match the changing menu layout. The service remains consistently attentive, focusing on practical adjustments for dietary needs without reducing portion sizes. Natural lighting fills the dining area, creating a calm environment where guests can follow the pacing of each course.
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