Saveur

The story

Saveur Belsele: Classic Brasserie Cooking with Seasonal Flair

The chef and the open kitchen

At Saveur in Belsele, chef Yoery Van Malderen delivers classic brasserie cooking that balances high quality with genuine warmth. He prepares dishes directly in view through the open kitchen, bringing what Gault&Millau describes as plenty of schwung to every plate. Working alongside his wife Nicky Van Lombergen, he focuses on pure ingredients served without unnecessary frills. The 12.5 score awarded by the guide reflects this commitment to freshness and creativity within a familiar framework. Diners can watch the rhythm of service while enjoying a menu built on seasonal availability and straightforward techniques.

Seasonal plates and signature mains

The classic brasserie menu features apero bites such as slow-cooked Texas-style pork belly and Ibérico Bellota ham alongside canned delicacies like vintage sardines. Starters draw attention to local shellfish, including goudmerk mussels dressed with pastis and fennel, plus king crab claws paired with lemon butter from Merus. Heartier options include filet mignon au poivre, North Sea plaice meunière, and the distinctive horse meat preparation known as "De Nil". For groups, the fixed Saveur menu offers autumn truffle carpaccio followed by ribeye from Dierendonck for €75 per person.

Conviviality and practical details

The dining room emphasizes conviviality, with the open kitchen design allowing diners to observe the preparation process while socializing. Chef Van Malderen insists on cooking "right from the heart," stripping away complexity to let the quality of the product shine. The venue welcomes families and larger gatherings, though visitors should be aware of specific rules such as advance deposits for parties of six people and restrictions on child carriages. Service wraps up promptly at 23:30, ensuring the staff can start fresh each morning.