The story
Manilah in Keerbergen delivers a refined take on global cuisine within a meticulously restored building that once sat vacant for years. Restaurateur Corinne guided the architectural overhaul, weaving authentic materials sourced from multiple continents into the original structure. Guests encounter weathered stone paired with carefully selected timber, creating a setting that grounds the kitchen’s ambitious scope. The dining room maintains a quiet dignity suited to the evolving menu.
Executive Chef Benny Van Belle leads a close-knit brigade that originally formed at Nikki Club before launching international catering projects. Papa Mike Van Belle encouraged the group to formalize their shared passion for blending regional ingredients with techniques drawn from Asia, Europe, and the Americas. Their philosophy treats every plate as a chance to merge home-style comfort with precise execution. The team rotates through seasonal produce while maintaining a steady focus on balanced flavor profiles across their international cuisine offerings.
The menu features bold combinations such as wonton ravioli filled with North Sea crab and lemongrass champagne sauce, alongside stracciatella tuna dressed with citrus and fennel. Slow-cooked veal shank arrives with a rich Port reduction, while the pistachio moelleux provides a structured finish to the meal. Gault&Millau awarded the restaurant a score of twelve for 2026, specifically noting the successful integration of diverse culinary traditions onto a single plate. Those results confirm that the kitchen consistently balances ambition with clarity in their ongoing pursuit of refined worldwide cuisine.
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