Mistinguett

The story

Mistinguett Aarschot | Classic Bistro Cooking by Chef Francesca Sterckx

The Kitchen and Its Craft

Mistinguett sits quietly on Gasthuisstraat in Aarschot, offering a focused approach to bistro cooking. Chef Francesca Sterckx opened the doors in 2018 after five years working inside starred kitchens like ‘t Fornuis and Het Eyckerhof. Her training began at Hotelschool Ter Duinen and expanded through specialized stints in France and Spain. She brings that international perspective into a compact kitchen where precision meets everyday comfort.

Signature Plates and Seasonal Focus

The menu changes constantly because the kitchen buys only day-fresh produce. Guests frequently encounter familiar foundations paired with sharper techniques, such as fried watermelon dressed with feta and Spanish basil. Other plates rely on straightforward cuts elevated by careful execution, like the rib-eye served with bearnaise or sautéed meunière fish alongside parsley potatoes. This flexible structure keeps the Belgian bistro grounded in what the market actually delivers.

The Room and Daily Rhythm

The dining space remains intentionally small and unpretentious, designed to keep the focus squarely on the food. Natural light fills the room during afternoon service, which shifts into a quieter evening pace once the dinner courses arrive. A dedicated lunch counter offers a lighter option featuring roasted pepper coconut soup and grilled peach caprese salads. The Gault&Millau guide recognized this steady consistency when awarding Mistinguett a score of thirteen points.