Hof van Cleve - Floris Van Der Veken

Floris Van Der Veken is following in the footsteps of his mentor, Peter Goossens. He has taken over this stylish farmstead, a culinary landmark dripping in luxury, whose codes he continues to uphold. Nothing has changed from the elegant, poised welcome to the staff’s friendly service, all of which under the watchful eye of maitre d’ Serge Sierens. A quick glance at the ingredient-driven menus confirms the establishment’s philosophy. An example of the chef’s skill and talent is his impeccably cooked European lobster tail, seasoned with just the right balance of Provençal herbs and paired with a shellfish flan, textures of sweetcorn and a rich kimchi-laced lobster stock. The chef’s demanding approach frequently involves last-minute preparations that require painstaking attention, phenomenal knowhow and a scattering of international notes. The kitchen team attaches equal importance to a lowly leek or a noble turbot. Save room for afters, because the trolley of sweet titbits remains a highlight of this venerable establishment. It is also a pleasure to witness chef Van Der Veken’s quest for his culinary identity.