The story
De Vijfhoek delivers refined Belgian cooking in Sint-Katelijne-Waver through a family team that prioritizes daily sourcing and precise execution. Father Swa and mother Rita oversee service while son Kenny Bernaerts manages the kitchen using regional produce and dry-aged meats. This commitment recently secured Kenny a national competition victory for his signature vol-au-vent, drawing praise from Gault&Millau judges who noted how the family elevates traditional Belgian cuisine into polished plates.
The Flemish kitchen showcases grass-fed cattle raised under strict regional conditions, offering a seven-week aged Rubia Gallega steak or a Simmenthal fillet matured in Orval beer bottles. North Sea catches arrive with kelp butter and gray shrimp mayonnaise, standing alongside roasted king crab dressed in herb fats. Kenny’s competition-winning vol-au-vent remains a steady favorite, featuring Mechelse koekoek chicken or veal sweetbread paired with wild mushroom velouté. Each preparation balances rich textures with sharp accents like pickled gherkins.
The building retains its roots as an old public café, now adapted for relaxed daytime lunches and evening dinners. Large outdoor terraces invite guests to sit beneath simple wooden structures while watching the street pass by. Inside, sturdy tables and unpretentious lighting replace ornate decor, creating a grounded environment where families share plates of select charcuterie or oysters dressed with cucumber and limoncello. The atmosphere stays quiet enough to let the kitchen set the pace.
Coffee service features specialty blends prepared alongside house-made pastries after the main courses conclude. Desserts lean toward classic templates executed with careful temperature control, starting with a Madagascar vanilla crème brûlée that cracks cleanly under a spoon. A sabayon made from aged Orval cheese pairs with caramel ice cream and salted butter for diners seeking a richer finish. The cheese board curated by Van Tricht offers a final option for visitors who prefer aged dairy over sweets.
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