Bacchus

The story

Restaurant Bacchus Aalter: Seasonal Dining Near Deer Pastures

The Kitchen and Its Founders

Restaurant Bacchus in Aalter operates as a market-driven kitchen led by chef Hans Willaert and hostess Tinneke De Wulf. Their classical cuisine relies on daily supplier deliveries rather than rigid menus, allowing cooks to adjust plates according to peak freshness. This commitment to straightforward quality earned a high score from Gault&Millau, which highlighted their ability to balance tradition with quiet innovation. Guests consistently return for meals that prioritize ingredient integrity over theatrical presentation.

Signature Preparations

The kitchen applies its seasonal cooking to anchors like artisanal smoked eel layered with pickled beetroot and walnut crumble. Poultry and game appear frequently, with the magret de canard often paired with braised fava beans and honey-sage root vegetables. Seafood selections shift weekly, featuring flatfish or sea bass prepared simply alongside olive fondue or tomato coulis. Even the most traditional items receive careful attention, such as house-made prawn croquettes finished with fried parsley and served with crisp garnish.

The Space and Cellar Focus

The dining rooms reflect a deliberate choice to keep interiors warm and uncluttered while framing outdoor views of grazing deer pastures. A glass-enclosed sunroom extends seating during cooler months, and a separate hall accommodates larger gatherings without disrupting the main floor. The establishment honors its namesake through a dedicated wine program that pairs regional selections with the day’s traditional kitchen offerings. Patrons often finish with small plates of Michel van Tricht cheeses or freshly churned vanilla ice cream before stepping back into the garden.