The story
At Béus in Passendale, chef Michiel Beuselinck crafts a refined huiskamer cuisine rooted in seasonal ingredients and decades of culinary mentorship. He approaches each dish with careful preparation, relying on lessons absorbed from master chefs over years of professional experience. His wife Maria Moll stands beside him as the attentive hostess, ensuring guests feel welcomed the moment they arrive. Gault&Millau acknowledges this combination of skilled cooking and genuine hospitality with a solid rating, praising the small menu for providing sufficient choice to suit every diner. The couple considers the establishment their life's work, dedicated to sharing their knowledge in a relaxed setting.
Each week introduces a new surprise from the pot, such as slibtong prepared meunière and accompanied by fresh fries and crisp lettuce. The regular offerings bridge local tradition with international flair. Grilled white tripe arrives with spicy tatar and brioche, while hamachi is dressed in ponzu and yuzu. Heartier selections feature eel with green herb sauce, lamb crown roasted with rosemary and green asparagus, and veal sweetbreads finished with bordelaise sauce. This diversity supports the restaurant's Flemish cuisine, delivering both familiarity and surprise across the courses. Sweet endings include dame blanche crafted from freshly churned vanilla ice cream and a traditional Zeeuws apple tart.
The interior fosters a huiskamer atmosphere where conversation flows easily and pressure remains low. Michiel and Maria greet visitors with the warmth of proud parents raising two children, bringing a family spirit to the service. Months of renovation shaped the space to prioritize comfort without sacrificing the standards expected of a gastronomic venue. The layout accommodates intimate lunch appointments and larger celebrations equally well, preserving the same inviting tone throughout the evening.
Recognition
Ambience
Details
Location
Facebook
Instagram