La Belle

The story

La Belle Geel: Seasonal Modern-Classic Dining in Historic Stables

The Kitchen and Its Roots

La Belle in Geel anchors its modern classical cuisine around a simple premise: respect the ingredient. Chef Peter Vangenechten left professional kitchens abroad for fifteen years before opening these doors in his home village. He brings that international discipline back to local farms, treating every plate as a study in balance rather than spectacle. His approach has earned consistent recognition, including a fifteen point rating from Gault & Millau this year.

Dishes Built Around the Seasons

The menus shift whenever the market supply changes, so expect sea bass dressed with yogurt and lemon balm during spring, or langoustines prepared with verbena and artichoke later in the year. French corn-fed chicken arrives alongside aged Madeira, while tomato preparations lean heavily on Belgian elderflower and watermelon. The kitchen launches a dedicated summer lineup each June, highlighting lighter textures without abandoning the rich foundations of Belgian cooking. Desserts like rhubarb ginger ice cream with fresh thyme keep the finish grounded in local botanicals.

Space, Service and the Drink List

Guests dine inside the converted stables of an old farm, where exposed beams and a warm color palette create a relaxed backdrop for formal service. The floor staff wears tailored Nuyts fashion suits, and a dedicated sommelier guides wine selections that match each course precisely. House spirits include a custom gin called Moorland, distilled with pine needles and heather to echo the surrounding forests. Private tables accommodate business meetings or quiet celebrations away from the main dining room.