Elckerlijc

The story

Elckerlijc: Premium Grilled Meats in Ursel

A family legacy built on fire

Annouk Van Landschoot established Elckerlijc in Ursel during 1990, growing a modest family stop into a regional reference point for grilled meats. She manages the front of house while directing the kitchen toward a single discipline. An experienced grill master oversees every service, applying controlled heat to select cuts. This narrow focus lets the kitchen adjust resting times and smoking methods to match each animal’s fat distribution.

The aged meat programme

Visitors typically arrive for the extensive selection of dried and aged entrecotes listed on a dedicated board. Irish ox and Rubia Gallega sit alongside Japanese Wagyu, all undergoing dry aging before carving. This rigorous approach to the meat-focused cuisine earned the kitchen a Gault&Millau 13 rating last year. Guests can request a guided tasting flight that compares how each breed responds to the same charcoal bed.

Dining room and lounge atmosphere

Access requires navigating past rural farm tracks before reaching the stone facade. The interior divides into a formal seating zone and a dedicated cocktail bar where spirits flow freely. Staff move between the polished tables and the open grill, keeping the energy steady rather than theatrical. Large windows frame the outdoor terrace, which fills quickly during summer weekends at this popular grill restaurant.