The story
Bonnetti's, at Bosstraat 160 in Hamont, runs a fusion kitchen of small plates with a Spanish twist, and Gault&Millau scored it 14 in 2026. The dishes are made for sharing, whether you want a quick bite or a long table.
Mark and Inge Bonneu ran Food Emotions for 11 years before starting over. Bonnetti's grew out of evenings cooking at home, meals in Spain and family talks over a good glass of wine. They felt at ease in the renovated building but missed playfulness and a style of their own. The kitchen now centres on product and the seasons, served without fuss. Michelin lists it as Recommended for 2026.
The menu opens with a bakery and butcher section. Pan con tomate comes on cristal bread with tomato, olive oil and sea salt. Paleta from 100% Ibérico Bellota sits beside a secreto cut. Smaller bites include a croquette of Ibérico and sweetbread with truffle mayonnaise, which the Gault&Millau inspectors also ordered first. They called the place relaxed and approachable, and a good fit for anyone who loves Spanish delicacies.
An oyster bar serves Irish oysters, plain or with chestnut vinegar, and others come with tomato broth and chili. Larger dishes include Canadian lobster in tempura with beurre blanc, beef tenderloin Rossini and a Texel lamb crown with hummus and harissa. Dessert leans local, with a cheesecake made from Achelse Blauwe and a selection of Achelse cheeses. For small sides, there are rotskes from "Oma Paula", a recipe dating to 1955.
Recognition
Ambience
Details