The story
ROSS is a bistro and French restaurant at Het Dorp 34 in Hasselt, where chef Glenn Ross works in an open kitchen. The 2026 Gault&Millau guide scores it 14.
Glenn Ross previously cooked at Écailler du Palais Royal and Sea Grill in Brussels. In 2022 he renamed the restaurant from Rosch to Ross. Gault&Millau describes a chef who clearly enjoys working in view of the room and greets guests himself. Le Fooding lists the restaurant for 2026 and found the dishes fresh, "as lovely as a spring day".
The evening menu follows the market and runs to four courses at €79 or five at €90. A sample card pairs coquille with sea buckthorn, yoghurt and huacatay, a cuttlefish "tagliatelle" with lemongrass, and young pigeon with beetroot and smoked almond. Sticky toffee with Jerusalem artichoke, miso and yuzu closes it. Snacks include oysters with ginger and chili, and shrimp toast with habanero and bottarga. A Le Fooding visit also turned up hamachi sashimi with umeboshi and barbecued sea bass in an 'nduja white wine sauce.
The dining room is long and narrow, with banquettes along the way past the open kitchen. At lunch the kitchen serves a shorter market menu of two or three courses, and there is outdoor seating when the weather allows.
Recognition
Details
History
Glenn Ross (ex-Écailler du Palais Royal and Sea Grill in Brussels) changed his restaurant’s name from Rosch to Ross in 2022 after his alter-ego, Nicole Schellekens, left the party. Regardless, the same spirit and freshness remain in the dishes, which are as lovely as a spring day. For a taste of the action, first shuffle past the open kitchen, before taking a seat on a banquette in the long, narrow dining room. The evening kicked off with an appetizer, before the folie that followed: hard-boiled eggs and mayo enhanced with mackerel roe, Iberian ham and edamame hummus; graceful hamachi (amberjack) sashimi seasoned with umeboshi (Japanese salted plums) and green sea fingers (seaweed); delicate barbecued sea bass smothered in an ‘nduja white wine sauce; matured Basque Txogitxu veal rib steak given a go on the grill, with some tasty roasted asparagus glazed in wild garlic oil, plus guanciale and wild garlic pesto; and for the stunning dessert, honey crunch, carrot cake with orange marmalade, and ginger mango sorbet. // Cleo Popina
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