Gastrobar 3Sense

The story

Gastrobar 3Sense in Sint-Truiden | Modern Classic Dining

The kitchen and the team

The kitchen at Gastrobar 3Sense in Sint-Truiden defines its approach to modern classic cuisine under chef Ronnie Rodeyns. Owners Andrea Jeurissen and Paul Driesens built the space to balance refined cooking with relaxed service. Seasonal ingredients drive the daily chalkboard specials alongside a structured four course menu. Pure flavors take precedence over heavy sauces or complex presentations.

Signature plates

A chilled mackerel carpaccio introduces the meal with fresh kohlrabi, citrus segments, and nori. The main course often features a slow roasted picanha accompanied by pak choi and an XO béarnaise. Seafood selections shift between turbot prepared meunière and Norwegian prawns dressed in herb butter, showcasing the kitchen's dedication to seasonal gastronomy. The dessert plate frequently presents a Greek yogurt namelaka finished with mango and black sesame seeds.

The wine cellar and setting

The dining room maintains a consistently warm atmosphere that matches the straightforward plating. Paul Driesens manages a private cellar holding more than three thousand bottles. His tasting selections highlight both Belgian producers and international discoveries. This operational harmony earned the kitchen a Gault&Millau rating of thirteen points for 2026, reflecting the strength of contemporary Belgian-European cooking.