Tabernakel

The story

Tabernakel Bonheiden: Regional Gastronomy in a Historic Setting

Ancient techniques and local origins

Steven and Bart Mispelters guide the kitchen at Tabernakel in Bonheiden, applying ancient methods such as fermentation to seasonal regional cuisine. Their thirty-year combined experience shapes a menu where textures alternate deliberately. Guests receive dishes built on fresh products with known local origin, treated uniquely to highlight their natural character. Kim VanderAerschot manages the floor, selecting drinks that pair with the plates while keeping the atmosphere bright and attentive.

Light and quiet in the village center

The dining room features large windows facing the street yet maintains a calm interior despite nearby traffic. This setting sits near the Church of Our Lady, a location that inspired the restaurant's name through a reference to a sacred vessel. The staff treats the building's history with humor, focusing instead on the warmth of the welcome. Kim ensures every guest enjoys the balance between the kitchen's work and a relaxed table focused on regional cooking.

Curated menus and sensory harmony

The kitchen presents four-, five-, or six-course sequences called Angelus and Eden, designed to stimulate the senses with refined technique. Each course offers a distinct combination of flavors rather than a repetitive structure. The team works by reservation only, closing lunch service by 4 p.m. to support a smooth evening service. Dining continues until midnight, inviting guests to explore the local gastronomy at a comfortable pace.