Choclo

The story

Choclo Kortrijk: Latin American Cuisine by Chef Edgar Orduño

A chance meeting shapes a Latin kitchen

Choclo in Kortrijk offers a distinct Latin American culinary experience driven by head chef Edgar Orduño. After a chance meeting in the city sparked his vision to bring the soul of Mexico to Belgium, Edgar built a kitchen focused on tradition and seasonal craft. This dedication earned the restaurant a Gault&Millau score of 13, with reviewers noting how the food transports diners from Kortrijk directly to Latin America while evoking pure memories through every plate.

Crafted dishes and bold flavors

The menu encourages sharing through cantinas like sikil pak, a dip of pumpkin seeds and habanero chilli paired with tarragon oil, and ostiones a la mexicana, where Irish oysters meet a Mexican mignonette sauce. Roasted vegetables appear in zarandeada cauliflower served with salsa de asador, while seafood shines in ceviche verde reloaded featuring dorado fish, kohlrabi, and jalapeño aguachile. For mains, the Josper-grilled lamb ribs arrive with spiced chimichurri, and picaña beef is accompanied by borracha sauce and grilled onions.

Warm interiors and playful details

The interior uses warm tones and playful details to set the stage for the Latin American feast. Large groups can book private events at the venue, which opens all summer long for terrace dining. The cocktail list matches the menu's intensity with options like the mezcalina, combining mezcal with fig leaf cordial, and the batanga, a reposado tequila drink made with aged bhrum and house cola syrup. Regional wines from Argentina, Chile, and Spain provide structured pairings for the grilled meats and spicy sauces.

Sweet finishes and shared traditions

Desserts anchor the meal with rich textures and comforting flavors. The cremoso de chocolate serves a spiced ganache alongside cinnamon crumble and burned tortilla ice cream, adding a smoky depth to the sweet finish. A traditional tres leches cake soaks fluffy sponge in three varieties of milk, offering a lighter alternative to the chocolate option. Fresh cuts of cucumber and tajín sorbet cut through the richness of the main dishes, delivering a bright finish with lime and a subtle heat.