Clay

The story

Clay Restaurant Opwijk | Contemporary Belgian Dining in a Historic Rectory

The craft behind the counter

Located in a restored seventeenth century rectory, Clay brings contemporary Belgian cuisine to Opwijk through the hands of chef Roel Vandekerckhove. He opened the door alongside his wife Zoë Dauphin after recognizing the historic building’s quiet potential. They named the space after raw clay, treating every ingredient as material to be shaped with patience. This dedication to seasonal sourcing and direct farm partnerships recently secured a thirteen point rating from Gault&Millau.

Ingredients that change with the season

The kitchen refuses to publish a static lunch menu because daily supplier deliveries shift constantly. Guests can expect exact pairings like North Sea crab with ponzu or stingray served with garden herbs. The dinner progression leans toward richer profiles, featuring veal with sour cream or Mechelse koekoek paired with tarragon. A cheese board sourced from Van Tricht often closes the meal alongside a raspberry dessert finished with sake.

A historic setting warmed by detail

The protected former parish house sits quietly beside the Hof Ten Hemelrijck park. Warm interiors preserve original architectural lines while custom ceramic plates from local studios echo the building’s earthen roots. Zoë manages the front of house to match the kitchen’s unhurried pace. Every surface reflects a deliberate balance between historical preservation and comfortable Belgian cooking.