De Veehoeve

The story

De Veehoeve in Kapellen: Award-Winning Belgian Steakhouse Cuisine

The Lava Grill and Beef Philosophy

De Veehoeve in Kapellen builds its reputation on straightforward Belgian meat-focused dining, a standard recently recognized with a twelve-point-five rating from Gault&Millau. The kitchen sources top-quality Belgian white and blue veal alongside dry-aged cuts and bone-in rib selections. Each cut rests on a lava grill supplied by local butcher De Laet & Van Haver. This technique preserves natural juices while delivering a clean char that requires minimal intervention. The staff prepares weekly rotating fish plates and vegetable dishes using identical quality controls.

Signature Plates and Grilled Steakhouse Cuisine

Guests often navigate the structured Keuzemenu priced at sixty-nine euros fifty cents. Starters feature Mergpijp with walnut pesto or rosbeef romesco, while the main course shifts between Australian Tiroler onglet and West Flemish red filet mignon. Calf’s end roast appears with chimichurri alongside the protein-driven cooking style. A separate dessert menu lists homemade strawberry preparations paired with strawberry bouillon. Every component arrives at room temperature or precisely calibrated heat.

Room Design and Evening Service

The interior uses carefully chosen furnishings to create a warm setting without excess decoration. Comfortable chairs and thoughtfully set tables guide guests through a measured dining rhythm. Sommeliers walk visitors through an extended wine catalogue before any glasses are poured. The adjacent bar stays active until midnight on Saturdays and Sundays for patrons who want extra time with their drinks. Weekend kitchen operations run continuously to sustain this steady flow.