The story
Lesco in Mechelen delivers a playful, ingredient-driven approach to seasonal Belgian cuisine. Chef Steven Buelens opened the original location in 2011 after training at Copenhagen’s Noma and running a farm focused spot in Leest. His leadership style prioritizes direct guest interaction, which explains why Gault&Millau awarded the venue a solid 14 for 2026. He cooks from instinct rather than rigid tradition, a philosophy passed down to sous chefs Flem Cnockaert and Andreas Petsios, who recently reached national finals together.
The kitchen applies seasonal produce to build every service around a six amuse plus five course progression that shifts with local harvests and catches. Recent highlights include a rich eel preparation served green, delicate North Sea crab paired with kohlrabi and Béarnaise ice, and a vibrant sea urchin espuma resting on parsley root chips. Lies Vanzieleghem, co owner and certified sommelier, matches these plates with careful glass selections from a rotating cellar. The all in pricing structure removes guesswork while keeping the focus squarely on the food.
Visitors encounter a deliberately scaled interior where classic low tables sit alongside an open kitchen counter. This layout allows diners to watch the brigade plate amuses and finish courses right before their eyes. Herbs and edible flowers arrive daily from the protected monument garden maintained on site, grounding the menu in immediate locality. Warm service flows through the space as staff encourage lingering over coffee or a digestif without rushing the evening.
Recognition
Ambience
Details
History
The beautiful city garden of this imposing director's residence is surprisingly lovely. Highly recommended in good weather. Inside, it's a pleasure to linger, as it is meticulously maintained and stylish. A successful blend of contemporary comfort and classic elegance. The perfect ca...
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