LOS

The story

LOS Torhout: Charcoal-Fired Belgian Cuisine in a Historic Villa

A Philosophy Built on Fire and Craftsmanship

LOS Torhout delivers charcoal-fired Belgian cuisine inside a renovated historic villa where Chef Floor Vandenbussche keeps preparations uncomplicated and deeply flavorful. Her approach centers on a Josper charcoal oven heated by white stone oak coals rather than gas or electricity. This method allows precise temperature control between two hundred and four hundred degrees Celsius, ensuring consistent heat distribution. Recognized by Gault&Millau for its refined yet approachable standards, the kitchen treats Belgian cuisine as a practice of clean techniques and honest ingredients.

Signature Preparations and Seasonal Shifts

The menu rotates regularly to highlight dry aged cuts like Chateaubriand and rib eye alongside house smoked salmon cured since twenty twenty one. Guests frequently order perfectly crisp veal escalopes served with freshly whipped béarnaise sauce and hand cut fries. Other reliable choices include the beef wellington paired with homemade stoemp or a holstein carpaccio dressed in truffle oil. These Belgian cooking traditions reflect a deliberate focus on texture and balanced seasoning.

Relaxed Hospitality Behind the Bar

Host Kobe Decadt guides guests through a pleasantly renovated historic villa where stress remains entirely outside the doors. His fifteen years of experience behind the counter shape a service style built on steady conversation and quiet confidence. The dining room maintains a loose atmosphere that treats local humor as a necessary culinary ingredient rather than background noise. Visitors consistently find themselves settling into a rhythm designed for straightforward enjoyment.