The story
Link 21 in Herentals serves contemporary brasserie cuisine that bridges cosmopolitan techniques with traditional Campine roots. The kitchen operates as a pure product kitchen where almost every component is prepared in house. Chefs prioritize short supply chains to ensure day fresh ingredients reach the pass without compromise. This disciplined approach to modern Flemish cooking rewards guests who appreciate transparency on the plate.
Guests can sample these seasonal priorities through a weekly changing lunch set priced at €39. Current offerings feature precise preparations like gambero rosso paired with fennel and citrus notes. Other plates highlight delicate proteins such as quail cooked with duxelles alongside puffed shallots. The kitchen also presents lighter options including carpaccio of marinated beef and tomato stracciatella to accommodate different appetites throughout the week.
The dining room received a complete overhaul in 2024 to emphasize warmth and material quality. Visitors immediately notice the polished marble bar and a dedicated wine climate cabinet standing ready for service. Critics have recognized this balance of comfort and precision by awarding the venue a score of twelve from Gault&Millau. The extensive list features more than 620 wine references displayed across a glass tower and several storage cabinets.
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