The story
Cum Laude, at Groot Begijnhof 14 in Leuven, is a fine dining restaurant that earned 14 points from Gault&Millau in 2026. The restaurant sits inside the centuries-old Begijnhof, and its terrace opens when the weather allows.
Chef Yogi Tabak leads a haute cuisine kitchen that combines classical technique with inventive, personal cooking. Freshness and the seasons set the direction of each menu. Sous-chef Pedro Peres works alongside him. Gault&Millau notes the balance between familiar flavours and subtle renewal, and the We're Smart Green Guide awards the restaurant 4 Radishes.
The signature Geay n°2 oyster comes from Tabak's own hand, and a plant-based version uses shiitake in its place. Other dishes include Vitello Tonnato with veal, tuna and capers, and a sea bass served with courgette, sake and borlotti beans. For dessert, the Dame blanche is freshly made and served at the table.
Recognition
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