Bacchus

The story

Bacchus in Knesselare: Market-Driven Cooking with Gault&Millau 13 (2026)

Bacchus, at Knokkebaan 20 in Knesselare, cooks a seasonal, market-led menu and earned 13 points from Gault&Millau in 2026. Chef Hans Willaert runs the kitchen while hostess Tinneke De Wulf looks after the room.

The kitchen and its dishes

Hans cooks both inventive and classic dishes, and the card follows what arrives from the market each day. The menu has included shrimp croquettes with classic garnish, Hereford beef with witloof salad and frites, and young pigeon from Anjou with truffle purée. On Saturday evenings the restaurant sets aside the à la carte and serves only the four-course suggestion menu.

Room, terrace and private dining

Tinneke keeps service easy and unhurried. The restaurant sits among greenery and a meadow where deer graze, and the terrace opens in summer. A garden room, added in 2018, seats 8 to 12 guests, and a separate small room takes parties of up to 30.