Tastu

The story

Tastu Review: Modern European Cuisine in Waasmunster’s Open Kitchen

The Chef and the Kitchen

Tastu brings a focused approach to modern European cuisine to the Waasmunster region under the direction of chef Ilona Van Gaeveren. Her open kitchen invites diners to watch how carefully selected ingredients are transformed through precise technique. The Gault&Millau guide awarded this establishment a score of thirteen, specifically noting her ability to elevate simple products into refined plates meant for sharing. Guests encounter that philosophy immediately at the counter, where attention to detail shapes every course before it reaches the table.

Shared Plates and Seasonal Techniques

The menu leans toward European-inspired cooking elevated by unexpected balances rather than heavy theatricality. A signature starter features a delicate tartelette of lightly cooked crab paired with a bright yuzu gel to cut through the richness. These pieces arrive as part of a broader philosophy centered on communal dining, encouraging guests to pass plates across the room. The kitchen relies on an OFYR grill to char vegetables and proteins, adding a subtle smokiness that grounds the lighter preparations.

Garden Service and Evening Rhythm

Dining extends beyond the main floor when the season turns warmer, shifting the service into a private courtyard space. Four exclusive summer evenings transform the outdoor area into an intimate setting where the same trusted classics return on the menu. Wooden surfaces and low lighting keep the environment relaxed, allowing conversation to take precedence over formal protocol. The transition from indoor counter seating to the garden preserves the same unhurried pace established inside, reinforcing a consistent approach to contemporary European dining.