The story
Landgoed Den Oker in Zomergem has built its reputation around classical French cuisine under the steady hand of chef Dietrich Degrave. He opened these doors thirty four years ago after learning his trade behind hot plates since he was fourteen. The restaurant’s consistent execution earned it a recognized Gault&Millau rating, reflecting the disciplined workflow in the pass. Degrave still visits the early morning markets to select fish and seasonal vegetables himself.
The menu shifts with what arrives fresh, offering dishes like braised cod served with leeks, a bright lime butter emulsion, and finely diced tomatoes. Winter tables often feature slow roasted venison paired with caramelized onions and a rich reduction of red wine and ginger syrup. Other standout preparations include North Sea turbot enriched with Vin jaune and muscat grapes, or grilled Norwegian scallops resting on sautéed turnips with citrus butter. Each plate follows the rhythm of the calendar, keeping traditional French cooking grounded in local seasons.
The dining space balances modern refinement with rustic touches, creating an eclectic interior that feels both grand and welcoming. Guests can step outside to a covered terrace framed by a lush garden that stretches toward the Schipdonkkanaal waterway. After the main course, the team moves diners into a quiet salon for coffee and dessert. This deliberate pacing matches the careful preparation behind every dish of French gastronomy served within these walls.
Recognition
Ambience
Details
Facebook
Instagram