Hof Van Cleve

The story

Crafted with passion, served with love

A New Chapter in a Storied Legacy

Nestled in the idyllic landscape of the Flemish fields, Hof Van Cleve has long stood as one of Belgium's most celebrated gastronomic addresses. Having earned a place among The World's 50 Best Restaurants four consecutive times — peaking at #27 in 2022 — the restaurant carries a legacy of exceptional Belgian fine dining that few can rival. Today, a new chapter unfolds: Floris Van Der Veken, for years the trusted right hand of legendary chef Peter Goossens, now leads the kitchen with his own unmistakable vision.

Floris Van Der Veken: Pure Flavours, Absolute Precision

With a profound love for the base ingredient, Floris strives to translate pure flavours in all their authenticity and subtlety into unique dishes. His cooking is guided by passion, craftsmanship, individuality and integrity — values that permeate every plate that leaves the kitchen. Backed by a dedicated team, he continues Hof Van Cleve's celebrated story while forging it unmistakably his own.

The Menus: Rooted in Season and Soil

Hof Van Cleve's philosophy of Belgian fine dining begins at the source. Game arrives directly from the surrounding Flemish fields; fish is carefully selected from the North Sea. The kitchen works exclusively with the freshest local ingredients, with deep respect for the product and a commitment to near-zero waste.

The signature Winter Menu is a masterclass in restraint and elegance: oyster with avocado, apple and ponzu; cod with leek, chervil and grey shrimp; European lobster with kohlrabi and mushroom; scallop with salsify and black truffle; lamb 'Greffeuille' with Jerusalem artichoke and chickpea; and a finale of Van Dender 'Costa Rica 75%' chocolate with pear 'Doyenné' and hazelnut. For plant-forward guests, the Veld, Tuin & Bos menu — vegetables, grains and herbs — offers an equally refined journey through the season.

The à la carte selection adds iconic classics: Anjou pigeon with Savoy cabbage and black truffle, turbot with caviar, and Wagyu A5 with frites and lettuce — each a testament to the kitchen's mastery of both tradition and innovation.

An Interior That Celebrates Belgian Craftsmanship

Dining at Hof Van Cleve is a total sensory experience. The handmade table decorations by Pieter Stockmans pay homage to Kruisem, the local 'egg village.' Artworks by Kris Martin adorn the walls, table linen is sourced from the prestigious house Verilin, and the chairs were designed by Jules Wabbes, one of Belgium's most important furniture designers. Every detail — however small — is approached with care, turning the restaurant into a destination that envelops guests from the very first moment.

Where the Finest Moments Are Born

At Hof Van Cleve, hospitality and service are considered as essential as the food itself. In this corner of rural Belgium, tradition and innovation walk hand in hand, and every visit becomes a memory worth treasuring.