't Witte Goud

The story

't Witte Goud in Mechelen: A Taste of Seasonal Flemish Cooking

The Chef and the Kitchen

't Witte Goud in Mechelen anchors a refined seasonal cuisine where Chef Bruno Iwens directs every detail. He established this kitchen in 2009 after completing his studies at Ter Duinen and refining his techniques beside Yves Mattagne. His menu relies on daily fresh produce from local suppliers, shifting entirely with the agricultural calendar. Spring asparagus and summer hop shoots routinely headline the daily selections, treated with minimal intervention to preserve their natural texture.

Signature Plates and Pairings

This Flemish cooking style shines through the four or five course tasting journeys served each evening. Guests often encounter crab ravioli resting on sugar snaps with a light dill and bergamot cream, or a vibrant seabass ceviche dressed with tiger milk and lime zest. Warmer plates feature roasted squab glazed with thyme jus, while crispy veal sweetbread arrives alongside sautéed oyster mushrooms and toasted hazelnuts. Desserts balance the savory courses, frequently finishing with confit cherries paired against lemon verbena ice cream and a warm beurre noisette crumble.

Interior and Terrace

A thorough refresh in 2016 gave the space its current streamlined look, replacing dated elements with clean lines and bright surfaces. Large windows frame the central courtyard, while an adjacent covered terrace extends the seating arrangement into the quiet village streets. The dining room maintains a straightforward layout that keeps sightlines open toward the service pass. Plaster walls and simple wooden chairs create a calm environment suited to this modern Belgian cuisine.