Eyckerhof

The story

Eyckerhof Bornem: Classical Cuisine with Modern Nuances

Stepping Into the Kitchen

Eyckerhof Bornem continues its forty-year run, offering refined classical cuisine under the guidance of Nicolas and Charlotte Mylle. Recognized with a fifteen-point guide rating and a Michelin mention, the couple met at Spermalie hotel school and honed their techniques across multiple top kitchens before taking over the premises. They treat classical cuisine as a living framework, layering precise modern accents over familiar structures while respecting the original vision.

Carefully Structured Plates

The kitchen builds its menu around distinct regional and marine products, starting with smoked salmon layered with fresh spring onion or burrata dressed with basil focaccia. Higher tiers feature Pommes Moscovite crowned with thirty grams of Royal Belgian caviar, followed by langoustine finished with a tangy sour cream reduction. Wagyu number eight rests beside frisée and a corsé jus, proving that rich proteins still belong in disciplined classical cuisine.

A Quiet Setting for Service

Soft furnishings and open sightlines create a backdrop where conversation flows easily between courses. Guests typically settle into either a timed tasting progression or an extended à la carte evening, allowing staff to maintain steady attention throughout the meal. This measured pace ensures that classical cuisine remains accessible without sacrificing technical rigor, letting the food dictate the rhythm of the room.