La Ghironda

The story

La Ghironda: Contemporary Italian Dining in Meerhout

The kitchen and its founder

Chef Umberto Pecorelli directs the culinary program at La Ghironda in Meerhout, where he applies modern Italian cooking techniques to classic foundations. He works closely with his wife and hostess Cindy Vancluysen to maintain a steady standard that draws regular guests back season after season. This consistent execution earned the venue a 13.5 score from Gault&Millau for the upcoming year. The kitchen relies on precise seasoning and disciplined plating rather than theatrical presentation.

Signature plates and ingredients

The Italian kitchen builds its menu around house-made pasta and bread, paired with carefully sourced proteins like Black Angus beef and yellowfin tuna. Signature starters include vitello tonnato dressed with fresh black truffle and handmade ravioli filled alongside swordfish caponata siciliana. Langoustine arrives finished with a bright chili-lime butter that cuts through the richness of the seafood. Desserts follow the same strict routine, featuring panna cotta served with cherry sorbet and dark chocolate.

The dining room and service

The dining space features a stylish, contemporary layout designed to keep conversation comfortable and lighting soft. Guests are greeted by Cindy Vancluysen, whose natural warmth sets the tone before the first course arrives. The floor staff moves efficiently between tables, ensuring glasses stay full and timing remains unhurried. This combination of polished interiors and genuine hospitality creates a complete evening where food and environment work in tandem.