The Table

The story

The Table Boortmeerbeek: Seasonal French-Belgian Dining Awarded by Gault&Millau

The Kitchen and Its Philosophy

At The Table in Boortmeerbeek, chef Joachim Van Vlasselaer approaches French-Belgian cooking with a focus on seasonal purity. Since opening in October 2018, his kitchen has blended local produce with subtle influences from other culinary traditions. This approach earned the restaurant a score of thirteen from Gault&Millau, recognizing plates that balance refinement with approachable character. The menu changes regularly to reflect what arrives fresh from regional suppliers.

Standout Seasonal Plates

The current lunch offering highlights langoustine paired with jasmine and celery, while another option features entrée steak cooked with girolles and courgette. Within this French-Belgian cuisine framework, desserts shift between apricot with verbena and lacto caramel, or a curated cheese selection sourced from Schockaert in Mechelen. Each course arrives with careful attention to plating and balanced flavors. Wine glasses accompany the tasting progression for those who prefer to pair their meal.

The Dining Room and Service

Hostess Josefina manages the floor with an emphasis on immediate comfort and seamless pacing. The thirty-seat space maintains a cosy atmosphere with reliable acoustics that keep conversation clear across the room. Summer evenings move to the sunlit terrace, where diners enjoy the same careful service under open skies. Private parking sits directly behind the building, removing logistical friction for evening visitors.