The story
Marsnil, at Batsheersstraat 35 in Sint-Truiden, is a Belgian kitchen on a working wine estate, and Gault&Millau awarded it 14 points in 2026. The restaurant shares its grounds with the estate's vineyard, garden and orchard, which supply much of what reaches the table.
Chef Frederik Cornelis builds the seasonal menu around ingredients that are Belgian or local, many from the estate itself. The menu runs four or five courses. Recent dishes have included wild sea bass with fennel and tarragon, local beef with aubergine, and three Limburg cheeses served with cherries and mint.
The estate has grown red and white grapes on 2.25 hectares since 2014, and the bottles on the menu come from those vines. Gault&Millau notes that the estate's own wines are listed first on the menu, ahead of each dish. Wines by the glass are also available, and the We're Smart Green Guide gave the restaurant three radishes in 2026.
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Chef Frederik Cornelis of wine estate Marsnil doesn't hold back. On the menu, the estate's own wines are listed first, followed by the dish. An original statement that we can taste just as much as his cuisine. The preparations bear witness to...
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