The story
De Eenhoorn in Antwerpen anchors a steadfast French-Belgian kitchen that has operated for thirty-five years. Chef Geert Van Mieghem guides daily preparations with a focus on unadorned quality. The restaurant earned its Gault & Millau score of thirteen and a half back in twenty seventeen. That rating reflects a straightforward philosophy where fresh ingredients dictate every plate.
The French and Belgian dishes turn seasonal availability into structured plates without unnecessary complexity. Guests regularly order the house-made foie gras terrine served alongside toasted brioche. A soft roast duck breast arrives with an orange reduction and pommes dauphine. The kitchen also prepares Mechelse koekoek with fine champagne sauce and North Sea turbot finished in farm butter.
The dining room occupies a stately brick building near the village center of Bazel. Guests often reserve the adjoining garden and terrace during warmer months. The establishment now marks a generational shift as the founding team approaches retirement. They continue serving their recognized dishes while searching for a successor who values steady craftsmanship.
Recognition
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