The story
Resto Wald, listed in Leuven and based at Hellichtstraat 1, Rotselaar, is a French kitchen that earned 14 points from Gault&Millau in 2026. Lisa Claes welcomes guests as hostess, and Walter Bouterse cooks.
Walter Bouterse began his career as a chef in Rotterdam. He followed his love of French cooking to the Alps, where he met Lisa. The couple's travels took them through Australia, New Zealand, Switzerland and Central America, and those places show up in the cooking. The restaurant describes its food as French-Belgian dishes, each with a modern and idiosyncratic twist.
The spring menu runs from 8 April to 26 June and costs 99 euro for five courses. Recent dishes include kingfish with cucumber, pistachio and goat yoghurt, lobster with green curry and peas, and lamb with garlic, parmesan and green asparagus. Gault&Millau also highlights roasted mackerel with ponzu and mussels with miso. Guests can swap dessert for cheese for 10 euro. The kitchen accommodates shellfish, gluten, lactose, nut and pescatarian or vegetarian requests, but not vegan diets.
The dining room seats about 20 people, which keeps the feel of a living room. Period details sit alongside modern touches for a relaxed, warm mood. Michelin lists Resto Wald as Recommended for 2026.
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History
Hostess Lisa Claes and chef Walter Bouterse welcome their guests in a cozy living-room atmosphere. From the kitchen come flavorful, surprising dishes such as roasted mackerel with ponzu, tomato and strawberries, or mussels with miso, black lo...
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