De Zwaan

The story

De Zwaan in Hasselt: A Gault & Millau Recognized Flemish Brasserie

From Village Café to Seasonal Kitchen

At De Zwaan in Hasselt, Valerie and David have transformed a historic village café into a Flemish brasserie that balances rustic warmth with modern precision. Their kitchen follows a rotating monthly menu built around fresh seasonal ingredients and regional produce. The Gault & Millau guide recognized this steady approach with a score of twelve, noting how the cooking respects traditional foundations while introducing refined techniques. Guests typically navigate the offerings through shared tapas, allowing diners to sample multiple preparations in a single visit.

Seasonal Tasting and Shared Plates

Monthly suggestions rotate regularly to match what arrives at the market. Recent selections featured carpaccio of venison paired with forest mushrooms and truffle, alongside cod loin finished with grey shrimp velouté and sea fennel. Heavier mains like calf tongue cooked in Madeira sauce or wild ragout served with stewed pear demonstrate how the brasserie kitchen bridges classic sauces with contemporary plating. Desserts remain equally grounded, offering apple fritters with vanilla ice cream or strawberry tiramisu to close the meal.

The Orangery and Garden Terrace

The original interior retains the dark wood and low lighting characteristic of a traditional brown pub, while the adjoining orangery provides a brighter space for seated meals. During warmer months, guests can extend their dining experience to the summer terrace situated in the adjacent pastoriate garden. The layout encourages a relaxed pace, especially when parties order tapas to pass between tables. Carefully selected wines are poured throughout the evening to complement the evolving menu.