The story
Casello occupies a former eighteenth century toll house at the edge of Schilde, where the stone walls still hold the weight of centuries. The building now reads as a refined manor house, providing a calm backdrop for French-Belgian cuisine served with contemporary precision. Visitors step past the original toll barriers into a dining room built for steady conversation and unhurried pacing. This architectural preservation earned the establishment a Gault&Millau rating of thirteen points for balancing heritage with modern hospitality.
Chef Kate De Sadeleer-Leroy guides the kitchen program with a focus on classic techniques adapted for modern palates. Her menu anchors itself in classical French-Belgian menus while introducing subtle seasonal adjustments throughout the year. Dishes like the fresh pâté and carefully composed salads demonstrate how familiar foundations gain clarity through precise execution. The kitchen maintains a straightforward workflow that prioritizes ingredient quality over theatrical presentation.
Evelien Weyn oversees the dining floor alongside sommelier Steven Goossens, creating a coordinated rhythm between the pass and the tables. Their pairing strategy focuses on regional producers and versatile bottles that complement traditional French-Belgian recipes. Guests often leave with recommendations that extend well beyond the dinner service. The team operates with quiet efficiency, ensuring every course arrives at the correct temperature and pace.
Recognition
Ambience
Details
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