Bonnetti's

The story

Bonnetti’s Hamont-Achel: A Playful Spanish Kitchen with Gault&Millau Recognition

Roots and Relaxed Service

Mark and Inge Bonneu launched Bonnetti’s in Hamont-Achel to deliver a distinctly Spanish cuisine grounded in seasonal produce and quiet confidence. After eleven years managing Food Emotions, the couple traded formal service for a playful, unpretentious environment where guests can linger. Their kitchen prioritises ingredient integrity over theatrical presentation. Small plates encourage conversation rather than rigid course progression.

Shared Plates and Coastal Notes

The menu leans into Spanish-inspired cooking, offering small plates designed for sharing across a communal table. Guests frequently start with pan con tomate alongside chilled paleta ibérica or wagyu picanha aged for three months. Single portions like zamburiñas dressed with chimichurri and gazpachuelo move quickly through service. Heavier selections, including Canadian lobster with coconut jus, ground the evening meal.

Interior Design and Critical Acclaim

The recently refreshed interior balances clean lines with an intentionally unpretentious layout. This setting aligns well with the restaurant’s recent Gault&Millau rating of fourteen, which highlights the space’s striking design and approachable style. Diners enjoy everything from Irish oysters paired with yoghurt and fennel to roasted duck liver accompanied by strawberries. The kitchen treats every dish as part of a longer conversation rather than a hurried stopover.