De Pastorie

The story

De Pastorie Kasterlee | Michelin Star & Award Winning Belgian Cuisine

The kitchen and its stewards

De Pastorie in Kasterlee anchors its modern Belgian cuisine on careful craftsmanship and a clear respect for raw ingredients. Carl Wens has shaped the kitchen’s direction over thirty years, while his son Wout brings a detailed, refined approach that extends their culinary lineage. Together they guide a brigade that treats every component with precision, whether preparing a delicate fish course or handling robust game. This grounded execution earned a Michelin star and a 16/20 Gault&Millau rating, confirming that quiet technique often outshines theatrical service.

Dishes and seasonal focus

Tasting menus here begin with a curated selection of bite-sized preludes that shift between textures and temperature. Guests can follow those with Toro tuna dressed in wasabi and citrus, or red mullet served with ajo blanco and North Sea crab. Heavier plates feature Anjou pigeon paired with butternut and raz el hanout, alongside Wagyu Kagoshima A5 black beef or summer venison finished with purple curry. Sweet finishes lean toward pineapple preparations and a structured chocolate ganache, rounding out a meal that defines contemporary Belgian cuisine through balanced pacing.

The historic setting and garden terrace

The dining room occupies a restored seventeenth-century pastorie standing directly beneath a century-old trumpet tree. Modern additions like a streamlined service area and dedicated wine storage sit quietly beside original architectural lines. When weather permits, guests move to the expansive garden terrace, a space Gault&Millau previously recognized as the finest outdoor seating in Belgium. The overall atmosphere remains relaxed rather than formal, matching the kitchen’s straightforward commitment to quality without pretense.