Restaurant Dirkjan Decock

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Restaurant Dirkjan Decock in Kortrijk: Modern Cuisine at Groeningelaan 22

Restaurant Dirkjan Decock, at Groeningelaan 22 in Kortrijk, cooks a modern cuisine menu that changes with the season, and Gault&Millau awarded it 15 points in 2026. The restaurant is run by chef Dirkjan Decock and sommelier Hilde Reynaert.

One menu, shaped by the season

Dirkjan Decock cooks a single menu each day and does not announce the dishes beforehand. The produce comes from farmers, fishers and local growers the kitchen works with, so no two visits match. The menu runs four or five courses, and there is no à la carte list.

Bread, wine and the room

Sourdough is baked fresh each day from a natural starter, then served with butter topped with Icelandic seaweed salt. The kitchen is open to the dining room. The interior uses wooden elements, muted tones and objects by local makers. Wines are poured by the glass or by the bottle, and Hilde Reynaert builds the list with WSET training behind her.