Zicht

The story

Zicht Geraardsbergen: A Refined French Belgian Kitchen Awarded by Gault&Millau

The Culinary Vision Behind Zicht

At Zicht in Geraardsbergen, chef Kwinten Boelen translates his French Belgian cuisine into precise seasonal plates. He developed his technique alongside established Flemish masters and within the Relais & Châteaux network before opening this intimate venue in June 2021. His approach prioritizes pure flavors and honest expressions rather than heavy embellishment. The kitchen draws heavily from local harvests, frequently sourcing vegetables directly from Kwinten’s own garden to maintain strict freshness throughout the service.

Seasonal Plates and Tasting Journeys

Guests navigate the kitchen through guided tasting menus that shift between four, five, or six courses depending on the season. Recent offerings highlight North Sea crab paired with tomato and verbena. The savory courses shift toward roasted girolles served with artichokes, while the wider French Belgian kitchen balances bold regional techniques with delicate plating. A complete vegetarian alternative runs parallel, featuring spiced cabbage with apricot and buckwheat alongside the main seafood selections.

An Intimate Dining Space

Hélène manages the front of house with a background in professional hospitality, ensuring every visit feels thoroughly considered. The couple deliberately operates without extensive staff tables to preserve a quiet, residential rhythm across the dining room. Natural materials and uncluttered layouts keep the focus squarely on the passing plates and conversation. This deliberate pacing aligns with the Gault&Millau recognition the venue recently received, proving that restrained environments often support the finest culinary work.