Roomer

The story

Roomer Restaurant in Landen Offers Seasonal Tasting Menu by Chef Anneleen Claes

The kitchen and its rhythm

Roomer in Landen delivers a seasonal tasting menu built on strict ingredient discipline. Chef Anneleen Claes guides the kitchen with a focus on daily fresh produce and natural flavor balance. The Gault&Millau guide recognized this disciplined approach with a score of twelve for 2026. Guests encounter a fixed five course lineup that evolves only when market conditions allow.

Signature preparations

The current summer lineup highlights precise pairings like yellowtail served with an ajoblanco base and a touch of pastis. Heavier elements appear through short rib braised alongside apricot and kohlrabi. This approach to modern cuisine relies on straightforward techniques that let primary ingredients speak without interference. Dessert rounds out the evening with almond parfait paired against gooseberry and verbena.

Interior and hospitality

The dining room occupies a converted historic rectory where compact seating creates a quiet environment. Host Gerty Lintermans manages service with a steady hand and attention to guest comfort. Patrons often describe the pace as deliberately unhurried, matching the seasonal cuisine philosophy promoted online. Warm wood surfaces and soft acoustics keep conversations private while meals progress.