NoRes

The story

NoRes Genk: Modern Cooking with French Roots and Global Flavors

The kitchen and its philosophy

Chef Marijn Jaenen draws inspiration from the French kitchen while embracing flavors from around the world. Seasonal produce drives the menu, allowing dishes to shift as ingredients change. Jaenen describes his approach as combining recognizable elements with surprises, often sparked by travel or late-night ideas. Hostess Sarah Strijpsteen ensures the service matches the food's precision, creating an environment where guests feel personally welcomed.

Signature dishes and seasonal selections

The current menu highlights Scottish salmon Label Rouge paired with radish, Granny Smith apple, and dill. White asparagus appears with garlic chive, goat yogurt, and miso, showing how the modern cooking incorporates umami-rich touches. Langoustine finds companionship in pea, apricot, and Tibetan curry spices. For mains, Ternera veal offers choron sauce and truffle, while the Saturday signature serves Iberico pork with romesco and broccolini. A cheese assortment from Crèmerie St. Siméon closes savory courses, followed by desserts like strawberry with fior di latte and basil or the classic Dame Blanche.

Setting and recognition

Gault&Millau awarded NoRes a score of 13.5, noting the innkeeping duo found their rhythm quickly in the transformed residence. The space balances style with relaxation, providing a backdrop where the interplay between kitchen and dining room shines. Guests can build their evening through a four, five, or six-course progression, sharing plates to taste at their own pace. Whether enjoying the lunch service or the weekend dinners, the focus remains on pure flavors and attentive detail.