Komaf

The story

Komaf in Wommelgem | Seasonal Gastronomy & Historic Farmhouse Dining

The chefs and their method

Partners Anthony Stoop and Julie Van Gool founded the venue after training across top kitchens in Belgium, France, and Spain. Stoop brings his disciplined technique from establishments like Zilte and Hofke van Bazel to an open kitchen where every plate meets exacting standards. Their seasonal gastronomy strips away excess to highlight the natural integrity of each ingredient. Gault&Millau recognized this focused execution with a 15.5 rating and named them Discovery of the Year in Flanders for 2024.

Signature plates and seasonal shifts

The menu rotates quarterly to reflect what the land provides. A Danish langoustine dish stands out as their signature creation, paired with plankton, caviar, and Champagne. Other plates pair grey mullet with cuttlefish and Belgian saffron, or challenge duck from Challans with smoked eel and young cauliflower. Sweet courses follow the same principle, presenting blackberries with buttermilk clafoutis or apricot alongside buckwheat and dulcey chocolate.

The restored farmhouse interior

The dining space sits inside a seventeenth-century brick farmhouse surrounded by moats and green fields. A four-year restoration preserved the original character while updating the interiors for modern comfort. Guests settle into a quiet setting where conversation flows easily between courses. The team handles larger gatherings discreetly, accommodating intimate groups at a single long table without losing the room’s measured pace.