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City dining guide

Best restaurants in Borgloon

2 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.

Other guide picks 2

Nyde

€€€Modern Cuisine

The decision to call their restaurant Nyde, which means “to enjoy” in Danish, was far from ingenuous. Chef Céline, flanked by Martijn, your host, bend over backwards to make sure their guests enjoy their meal. The restaurant, whose vibe is serene and boasts a gorgeous patio to the rear, offers a set menu and a selection of cocktails and mocktails and insightful food-wine pairings. Céline underscores each ingredient’s purity as she seeks to sensitively enhance their flavours. She may garnish a lemon-flavoured mackerel tartare with a delicate concoction of diced cucumber and briny oysters, all o

TripAdvisor review sample · 4.8/5 · 80 reviews

Nyde in Borgloon offers modern cuisine with an impressive 4.8/5 rating on TripAdvisor. Reviews highlight exceptional food quality, creative presentation, and excellent wine pairings, alongside high-quality non-alcoholic options and vegetarian choices. Hosts Martijn and Celine are praised for their warm, personalized service, including flexible menu adjustments. The intimate setting creates a cozy, quiet atmosphere. While a minority noted concerns regarding value or service consistency, the majority describe the experience as refined and highly recommended, with convenient parking available.

Ideal for diners seeking refined modern cuisine, personalized service, and an intimate, comfortable atmosphere.

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The Black Knife

€€€French Contemporary

The pared-back, industrial interior of The Black Knife is far more stylish than its exterior may suggest. Maitre d’ and sommelier Thomas greets diners elegantly and warmly, while chef Yanaika Skrzyszkowiak brings her “food art” to life. She avows a weakness for Asian notes and her way with punchy, gutsy sauces can be tasted immediately. For example, she might marinate hamachi to enhance its subtle acidity before scattering shavings of red beetroot for visual appeal and then adding a coulis of beetroot and a sorbet of red shiso. This rebellious chef has matured and her creativity both convinces

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