The story
Steeg, at Guldenhoofdstraat 2 in Dendermonde, is a seasonal kitchen that Gault&Millau scored 13 in 2026. The restaurant sits in a discreet corner of the town, and its menu follows what each season brings.
Chef Willem Vervaet cooks a pure, creative seasonal menu. His plates pair refinement with deep flavour, and he pays close attention to balance and texture. Le Fooding noted that the kitchen skips foams and powders and lets the ingredients carry each plate.
One plate pairs red beet with watermelon gazpacho and Robiola cheese. A lunch service described by Le Fooding opened with white asparagus under buttery hollandaise, finished with blood orange. Another course placed golden chicken supreme on mashed potato, with zucchini and garden peas.
Recognition
Ambience
Details
History
Steeg is the kind of restaurant that tastes like a hidden back street and a well-kept secret. Tucked away in a discreet corner of Dendermonde, this neo-gastronomic hideaway doesn’t make a fuss, but everything it serves speaks volumes. In the kitchen, it’s all about the craft. No magic powders or pointless foams. The ingredients do the heavy lifting, the cooking is spot on and every plate has something meaningful to say. And as for the service, it’s understated and sharp, just like the space itself. The day we went, lunch kicked off with: white asparagus, tender as sweet nothings, draped in a buttery hollandaise sauce with a blood orange twist – a totally unexpected, bold flavor bomb landing somewhere between Flanders and the Mediterranean; across the table, a delightfully golden chicken supreme gleaming like a mid-summer’s day, lounging on a cloud of mashed potato, with a tousle of zucchini and garden peas so sweet they felt picked in slow motion. // Gordon Bleu
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