Faim

The story

Faim Kontich: Seasonal Cooking Meets Gault & Millau Recognition

The founders and the kitchen

Faim in Kontich anchors a quiet corner of the town with its focus on seasonal cooking. Brothers Thomas and Maarten founded the spot as a family operation, splitting duties so Maarten handles the pass while Arno Lauriks assists after completing his training in Boskoop. Their approach relies on ingredients delivered weekly by nearby growers, which forces the menu to adapt quickly to harvest cycles. Gault & Millau awarded the venue a 13.5 rating this year, noting the steady creativity and well-structured plates that hold up through every month.

Balanced plates and wine pairings

The kitchen strips away unnecessary garnishes to highlight raw produce and straightforward heat control. A recent winter composition pairs roasted pears with earthy vegetables and a light reduction, showing how the team builds complexity without heavy sauces. Diners can navigate extended tasting routes or select individual classics from the Belgian cooking menu. Each option connects naturally to bottles chosen from a focused wine list that prioritizes food-friendly acidity.

The room and the retail counter

Service unfolds in a relaxed interior equipped for leisurely evening meals and brisk weekday lunches. A glass-walled terrace catches afternoon sun and pulls visitors toward outdoor tables when the weather turns mild. Behind the dining floor sits a dedicated shop displaying packaged delicacies, ready-to-heat family portions, and simple lunch boxes. This layout removes barriers to entry while keeping the seasonal cooking standard firmly in place. Patrons frequently grab a morning coffee before settling into a booth, then return later to stock their pantries.