The story
Béus, at Molenstraat 66 in Passendale, Belgium, is a farm-to-table restaurant that Gault&Millau scored 14 in 2026. Michelin also lists it as Recommended that year.
Chef Michiel Beuselinck works carefully on a short menu, so each course gets focused attention. Recent dishes have included langoustine with cauliflower, skrei Normande with purée, and Mechelse koekoek with morilles and gratin. A chef's menu is offered for diners who would rather not choose.
Gault&Millau describes Béus as a cosy home-style dining room, with hostess Maria Moll welcoming guests. The restaurant can also be booked privately from twelve people, including on its normal closing days. Dessert has included a dame blanche made with freshly churned ice cream and real vanilla.
Recognition
Ambience
Details
Location