d'Hofstee

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d'Hofstee Roeselare: Family Grill Cuisine Awarded by Gault&Millau

The Kitchen and Its Founders

d’Hofstee in Roeselare operates as a dedicated space for grill cuisine, guided by Chef Michael Decruw and his wife Anouk Wilms. The couple took over the establishment from his parents, who continue to run the adjacent bed and breakfast nearby. This generational handover preserves the original hospitality while introducing a more rigorous standard for ingredient selection. Their team prioritizes classic grilling techniques that let premium proteins speak clearly.

Signature Plates and Cooking Methods

The menu revolves around carefully sourced meats and seafood cooked at high temperatures. Regular orders feature the chef’s choice bone-in steak paired with Ibérico Pata Negra ham or delicate sole fillets dressed in house-made tartar sauce. When the season turns warm, the staff relocates the entire kitchen outdoors to operate the White Fire XXL grill. Moving the cooking station outside alters the ambient temperature and shifts how heat distributes across each cut.

Dining Space and Seasonal Rhythm

The interior offers a relaxed environment that matches the restaurant’s emphasis on focused grilling rather than theatrical presentation. Tables fill steadily as guests return for dependable meals priced around sixty-eight euros per person. Gault&Millau recognized this steady execution with a score of thirteen, reflecting a kitchen that values consistent technique over fleeting trends. Dessert plates complete the evening with either the airy Dame Blanche or a dense moelleux cake.