Nast

The story

Nast in Izegem: Modern French Cooking in a Former Chicory Kiln

Nast is a modern French restaurant at Hondekensmolenstraat 60 in Izegem, rated 15 in the 2026 Gault&Millau guide. It occupies the first floor of a former chicory kiln.

The chef and his approach

Dean Masschelein studied at the hotel school Ter Duinen and learned his craft in the kitchen of Tim Boury. His motto is fine dining without frills, cooked according to the seasons and to what he calls the "goeste" (taste). Lunch is relaxed, and dinner is no-nonsense.

On the plate

The menu reads as short strings of ingredients. Red mullet comes with a crispy tartelette, horseradish and sea lettuce. Turbot is paired with butternut, black garlic and gremolata, and Challans duck arrives with a waffle and dry-aged beet. Dessert is a "NO-tiramisu" of mascarpone, chicory and coffee. Four courses cost €102 and five cost €116. On Friday and Saturday evenings and on holidays, only the five-course menu is served.

The building

The conversion into a restaurant kept the origins of the old kiln intact. The restaurant's own words describe something new growing where the chicory once dried. Michelin lists Nast as Recommended for 2026. Lunch is served Tuesday to Friday.