Löctave

The story

Löctave Namur: Contemporary Belgian Cooking on the Meuse

The Chef and the Kitchen

At Löctave in Namur, thirty-year-old Loïc Thirion brought his knives to a quieter setting after stints at the renowned Pyramide in Vienne and nearby Eau Vive. His approach to contemporary Belgian cooking relies on generous portions paired with exacting technique. The recent Gault&Millau rating of thirteen reflects that steady climb toward refined regional plates. He treats the pass as a place for honest craft, letting quality ingredients dictate the rhythm of service.

Plates and Ingredients

The menu rotates between structured classics and market-driven choices. A vitello tonnato pairs veal with red tuna and aged anchovies, while a perfectly cooked egg sits atop sautéed mushrooms and hazelnuts. Main courses offer either a delicate dorade filet brushed with Kalios oil or a roasted beef cut served with sucrine and young carrots. This modern Belgian kitchen balances familiar comfort with careful plating.

A Quiet Table by the Water

The dining room occupies just sixteen covers inside the Hôtel Vedette, an old master house reimagined as a four-star boutique hotel. Large windows face the garden and the Meuse river, where morning mist and evening light slow the pace of the meal. Service feels attentive without crossing into formality, creating a space that resembles a well-appointed family table. Guests can extend their stay through a curated cheese course or a dedicated lunch menu available Wednesday through Friday.