The story
Terborght in Huizingen anchors its kitchen around Chef Lesley De Vlieger, who guides a team focused on precise, seasonal gastronomy. A Gault&Millau rating of 15.5 acknowledges how noble ingredients appear in elegant presentations. The menu shifts with the calendar, prioritizing products that define each moment of the year.
This commitment to seasonal gastronomy shines in a signature langoustine dish paired with summer truffle, girolles, and a touch of Jack Daniels. Guests frequently select the lobster course, featuring whole baby lobster cooked over charcoal alongside herb butter. The kitchen also prepares filets of veal with sweetbreads and venison served with red beetroot. A popular tapas starter combines hand-peeled grey shrimp with heritage tomatoes, watermelon, and burrata.
The dining room balances warmth with discretion, values highlighted by owners Marijke and Lesley. Walls display original artworks by Chadeeni and Mieke Tambuyzer. Groups can book the separate banquet hall, which features its own entrance, air conditioning, and full equipment. This dedicated space ensures privacy for events while keeping the main floor intimate.
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