The story
Pur Boeuf sits at Donklaan 93A in Berlare, Belgium, where the meats and grills kitchen earned a 13.5 score from Gault&Millau in 2026. The restaurant is built around Belgian beef and a grill menu, and it also holds a 2026 Michelin Recommended listing.
Chef Jeff Hanselaer is in his early thirties and comes from a family that has farmed for generations. The farm raises the Belgian white-blue breed, and the Hanselaers have a strong reputation as suppliers of high-quality beef. In the glass cooling room you will find mostly meat from the parental farm, with Holsteiner and Angus beef when supply allows.
The grill menu centres on the côte à l'os and the fillet pur, both aged and prepared with care. The kitchen works with a clear focus on quality, so the beef itself carries most of the flavour.
Chef Jeff Hanselaer and his wife, hostess Esrä Cayir, are both sommeliers. Their wine cellar holds more than 1300 references. The dining room overlooks the Donkmeer, and the restaurant offers outdoor seating and air conditioning.
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Chef Jeff Hanselaer and wife and hostess Esrä Cayir are both sommeliers. An ever-expanding wine cellar with more than 1300 references is the result. He hails from a family of breeders of Belgian blue-and-white ...
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