'T Parksken

The story

'T Parksken in Sint-Niklaas: Regional Belgian Cooking by Chef Joris Van Audenhove

The kitchen and its philosophy

At 'T Parksken in Sint-Niklaas, Chef Joris Van Audenhove prepares seasonal Belgian cuisine with a focus on honest products sourced from the region. Vanessa and his team welcome guests to a space where the cooking remains light and digestible while highlighting local ingredients. Gault&Millau awarded this establishment 13.5 points, noting it as a steady value cherished by a loyal public. The chef presents an interesting six-course menu alongside attractive à la carte options, ensuring the cuisine stays grounded in what the market offers each week.

Signature plates and regional flavors

The menu features distinct preparations that showcase precision and flavor pairings. Guests encounter a signature Zwezerik dish seasoned with Vadouvan and served with fried courgette, or a crisp sea bass accompanied by grapefruit tartare and lava chips. Seafood selections include lobster released from the shell with M'Hamsa and a citrus sabayon, paired with Norwegian cod and Zeeland mussels in champagne butter during the 'Bis' lunch. These dishes anchor the kitchen's reputation within Belgian cuisine. Guests can choose between Iberico pork prepared as both a pure fillet and a burger. Alternatively, North Sea turbot arrives with a Meunière sabayon and North Sea prawns.

A curated tasting experience

Dining here often centers on the six-course 'Menu Parksken De Beleving', which allows the chef to narrate his culinary story directly to the table. The progression includes a palate-cleansing sorbet made from Balegemse Jenever 41°, offering a local spirit twist before dessert. Pairings range from adapted wines and house-made kombuchas to a wine tasting format known as the BOB formula. On weekends, the restaurant shifts focus to this immersive menu, while Wednesday through Friday lunches provide a weekly changing 'Bis' menu priced accessibly. The use of Balegemse jenever underscores the kitchen's focus on authentic Belgian cuisine. Specialized formats like 'Jonge gastronomie' and 'Ontdek & ervaar' invite deeper exploration of the kitchen's repertoire.