The story
Zicht serves modern cuisine at Guilleminlaan 151 in Geraardsbergen, Belgium, and Gault&Millau awarded it 14.5 points for 2026. The restaurant's French-Belgian kitchen is built around chef Kwinten Boelen's seasonal menus, with produce often picked from the restaurant's own garden.
Kwinten Boelen trained under well-known Flemish chefs, in his own catering business, and in partnership with Relais & Châteaux in Wallonia. His cooking aims for refined and pure flavours, served as elegant dishes made with the best seasonal ingredients. Each course is prepared by the chef himself, from the amuse-bouche to the coffee.
The June and July 2026 discovery menu opens with mackerel, courgette, livèche and black garlic, with caviar available as a supplement. Other courses include carrot tempura with shiso and elderflower, rabbit with lardo di Colonnata, girolle and sage, and a cheesecake with pistachio, fir shoot and apricot. Guests can choose four, five or six courses, and a 100% vegetarian version is available on request.
Hélène runs the front of house and draws on her experience in hospitality, while she and Kwinten run the restaurant together. The result is an intimate, homelike room where each guest gets personal attention. A three-course weekday lunch is served Wednesday to Friday, and the six-course menu is the only option on Friday and Saturday evenings.
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