The story
De Gullegember in Kortrijk has defined its gastronomic cuisine through more than two decades of consistent execution. Chef Maarten Maselis treats ingredients with deliberate care, shifting focus across fish, poultry, and offal depending on market availability. He deliberately steps away from conventional pairings while maintaining strict balance on the plate. His method prioritizes texture and color alongside flavor, creating menus that actively engage multiple senses rather than following predictable routes.
Current spring offerings highlight this gastronomic cooking through precise ingredient pairing. A grilled leg ham arrives alongside green asparagus and a crisp rice croquette. The kitchen also prepares nobashi prawns tossed with fried cauliflower and a rich bavik sauce. Plant-forward options include a crispy vlaswijting coated in herbs, served with chorizo and aromatic linguine. Each course demonstrates how familiar components transform when handled with exact timing.
A dark-painted exterior conceals a classically arranged townhouse space that recently underwent a careful renovation. Guests step into a refined environment designed for unhurried conversation. The staff maintains a relaxed yet polished demeanor throughout the evening. This steady hospitality pairs naturally with the restaurant’s ongoing Gault&Millau 12.5 standing, which recognizes a gastronomic kitchen that consistently delivers exceptional value without compromising on technical precision.
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