Hof van Cleve

“A good chef should have produce knowledge, especially from his own area. We believe that chefs should be thinking of how they can add value to the products they are working with. Reducing waste, product-focused plates, and pure simplicity are a form of luxury to Hof van Cleve.”

North Sea codfish with green asparagus, cockle, and lovage; grilled turbot with lobster béarnaise, spinach, leek, romanesco, bouillabaisse purée, and caviar osietra; and young Anjou pigeon with crispy bacon, potato mousseline, and black truffle melanosporum.

Located in a beautiful farmhouse in the fields of Flanders, Hof van Cleve is managed by Chef Peter Goossens and Lady of the House Lieve Goossens. Peter himself has become world famous for his culinary knowledge and uses only the best produce from Belgian soils and waters. The high level of the kitchen is continued in the style, decoration, and interior design of the restaurant. Since many of Peter’s sous-chefs have become great chefs themselves, his influence on the Belgian gastronomy during the last thirty years is unprecedented. His product-focused dishes excel in simplicity, flavour, and finesse to create memorable experiences for every guest.

“Peter Goossens is a chef who is deeply committed to Belgium’s culinary heritage and to its seasonal produce and that of nearby France. The menu is loaded with ingredients of the finest pedigree and every dish is made with impeccable craftsmanship and precision.”

– Elizabeth Auerbach, Elizabeth on Food