The story
De Smaak, at Gentsestraat 27 in Izegem, is a fine dining restaurant that earned a Gault&Millau score of 13.5 for 2026. The kitchen works with a tasting menu, a weekday business lunch and a full menu card.
Wouter trained at the Ter Duinen hotel school in Koksijde. His kitchen experience includes De Snippe in Bruges, run by Luc Huysentruyt, and Hof van Cleve in Kruishoutem, a three-Michelin-star address under Peter Goossens. He also did stages at Bas Breau in Barbizon, at Alain Ducasse in Paris and at C'an Bosch in Cambrils, Spain.
The starters include sweetbread with a croquette and pickled vegetables, and hand-peeled shrimp with a poached egg and potato mousseline. Bouchot mussels come with sobrasada and sherry. The mains feature beef cheek confit with artichoke and heirloom tomatoes, lamb navarin with young vegetables, and eel with fourteen herbs and hand-cut fries.
The tasting menu is priced at 58, with a wine pairing at 25. Guests can add two starters for 16 more. The weekday lunch offers a starter and a main for 34, and the team can serve lunch within an hour if you mention it when you book. We're Smart Green Guide also awarded De Smaak 2 Radishes for 2026.
Recognition
Ambience
Details
Facebook