Hof Van Cleve

The story

Hof Van Cleve, Kruishoutem: Two-Michelin-Star Belgian and French Cooking

Hof Van Cleve at Riemegemstraat 1 in Kruishoutem holds two Michelin stars (2026) for its Belgian and French cooking, led today by chef Floris Van der Veken.

A new chapter in the kitchen

Van der Veken spent years as Peter Goossens' right hand before opening this chapter under his own name. He starts from the base product and looks for pure flavours that stay authentic and subtle. Gault&Millau gave the restaurant 18 in 2026 and noted that the team has held a very high standard since Peter and Lieve Goossens left. The produce is local and day-fresh, with game from the surrounding fields and fish from the North Sea. Whatever is usable gets used.

On the plate

The winter signature menu begins with oyster, avocado, apple and ponzu, then moves to cod with leek, chervil and grey shrimp. Lamb 'Greffeuille' arrives with Jerusalem artichoke and chickpea. Dessert is Van Dender chocolate (Costa Rica 75%) with Doyenné pear and hazelnut. A separate vegetable menu, Veld, tuin & bos, builds courses around grains, herbs and winter leek. The à la carte list includes young pigeon 'Anjou' and Wagyu A5 with fries.

The room

Pieter Stockmans made the table decorations by hand, a nod to Kruisem, the egg village. Kris Martin looks after the art on the walls, and the linen comes from the Belgian brand Verilin. The chairs were designed by Jules Wabbes, one of Belgium's most important furniture designers. Windows look out over the Flemish fields.