De Cantarel

The story

De Cantarel, Sint-Pieters-Voeren: River Trout & Regional Dining

The kitchen and its roots

At De Cantarel in Sint-Pieters-Voeren, Jordy guides the kitchen through over twenty-five years of regional Belgian cuisine, building his menus around river trout. He works alongside his partner Marij Lindelauf to maintain a steady standard that Gault&Millau acknowledged with a twelve-point score in their 2026 guide. The pass prioritizes clean techniques over complex plating, allowing the fish and valley harvests to define each plate. Diners quickly learn that this establishment values consistency and seasonal honesty above theatrical presentations.

Seasonal plates and local pairings

The dining room offers structured tasting menus alongside a broader selection of small plates and salads. This river trout cooking forms the backbone of the kitchen, often paired with vegetables gathered from nearby orchards or forest edges. Guests typically conclude their meal with house-baked apple cake, which complements an extensive cellar featuring local, French, and Italian vintages. Every preparation leans toward clarity, letting ingredients speak without heavy sauces or unnecessary garnishes.

The dining space and surrounding grounds

Visitors enter a restaurant where rustic timber elements blend with contemporary furnishings to create a warm environment. A glass-walled winter garden accommodates larger gatherings while preserving the quiet hum of the valley outside. Beyond the terrace, a shallow stream and grazing pastures keep the pace slow, matching the unhurried service style inside. The layout encourages lingering conversations after dinner, whether guests remain at their table or move toward the adjacent swimming pool and guest rooms.