Cum Laude

The story

Cum Laude: Seasonal Fine Dining in Leuven's Historic Begijnhof

The Kitchen and Culinary Approach

At Cum Laude in Leuven, chef Yogi Tabak leads a kitchen focused on seasonal fine dining. Traditional haute cuisine meets careful innovation here, a balance that recently earned a fourteen point rating from Gault&Millau. The guide praised how the menu pairs recognizable comfort with subtle technical refinement. Fresh produce and timely harvests drive every plate, while sous chef Pedro Peres maintains steady precision across the pass. This brand of fine dining stays focused on ingredient quality rather than theatrical presentation.

Standout Plates and Seasonal Focus

The tasting menu opens with a signature oyster preparation developed by Tabak himself, followed by a rich vitello tonnato layered with tuna, balsamic, and capers. Guests often return for the sea bass cooked with courgette, sake, and borlottibean purée, which showcases the restaurant's commitment to balanced textures. A dedicated plant-based option mirrors these structures, using shiitake mushrooms and yellow beet to replace meat without compromising depth. Even the desserts follow a clear pattern, highlighting the Amalfi lemon tart with vanilla and pistache or the freshly churned dame blanche served tableside.

The Historic Setting and Service

Meals unfold inside the Groot Begijnhof, an ancient courtyard that frames the dining room with quiet stone architecture. The space feels restrained yet inviting, leaving room for conversation and unhurried pacing. Maître Cas Vuerinckx and assistant maître Christiaan Philipsen manage the floor with practiced attention, guiding guests through lunch and dinner service without interruption. When weather permits, tables shift to the sunlit terrace, extending the evening experience into the surrounding courtyard grounds.