OYO rooms

Restaurants nearby

• Vol-Ver★ Michelin Vol-Ver is the epitome of Flemish charm, hospitality and good taste as the handsome brick walls and warm welcome from Sharon and chef Sébastien Verveken bear witness. The set and à la carte menus may seem low profile, but right from the first bite, you will taste the chef’s wholehearted approach to cooking. Don’t go expecting fussy frills, however, as chef Verveken is more interested in subtlety and in harnessing his skill to showcasing familiar flavours, albeit with nods to Asia. For example, he may serve mussels as a starter in the form of a vibrant ceviche, before going on to pair them with3.6km
• Rebelle★ Michelin Behind the unassuming façade of Rebelle, you will discover a warm, minimalist interior decked in salmon and terracotta colours. Fuss-free and casual, Rebelle aims to serve excellent nosh in an easy-going vibe. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knock-out seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close ties with his producers are a source of inspiration, as are his travels. For example,3.7km
• Saint-Christophe Wholehearted and talented, virtuoso chef Olivier Dewulf has taken up abode in this handsome town house, which boasts a classical interior depicted by high ceilings, soft lighting and a delightful terrace. Saint Christophe is the epitome of character and sophistication. The menu reveals a classical bent, crafted indulgently and carefully and strewn in subtle creative notes. You may taste a velvety foie gras laced with cognac, or melt-in-the-mouth cod enhanced by a beurre blanc to die for. We heartily recommend the establishment’s signature set menu.211m
• Castor★★ Michelin Purity is the name of the game at Castor. The elegant yet brutalist-looking cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie sets the tone of the restaurant’s classy front-of-house style, while Maarten Bouckaert surprises the diner right from the appetisers. From the ingredients and the sauces to the savvy blend of exotic flavours, the chef unveils his talent at every step. Stints with culinary virtuosos of the likes of Peter Goossens enabled him to hone his skills, which he now deploys with tact and sensitivity. Examples: pork cheeks braised in Rodenbac7.7km
• De Garage You will probably have guessed from the name and the industrial look that this space to be a garage. Now reimagined as a bistro, the blend of untreated materials and vintage design elements creates a unique atmosphere. The menu puts the emphasis squarely on authentic and familiar flavours, eschewing any unnecessary frills. Think braised pork cheek in a robust sauce, sole meunière with pommes frites or even vegan green curry. Sommelier Fitzgerald Rigole's recommendations are always spot on – and his enthusiasm is infectious!527m
• ViEr Concrete, black and turquoise set the unusual scene in this imposing, yet nonetheless cosy venue. Fine produce such as cottage garden veggies and black chicken from Burgundy takes pride of place in the cooking of chef Bas. Natural, simple and seasonal sum up his ethos, all of which flanked by knockout sauces and at prices that make sense in the heart of Kortrijk!769m
• Va et Vient A sweeping view of the Lys River and the Broel Towers thanks to the establishment’s huge windows and riverside terrace awaits diners. A “rough and refined” (their words) décor provides the perfect foil to Matthias Speybrouck’s creativity, which shines through in recipes that star local veggies and fish from the North Sea, jazzed up with fresh acidic, even quirky (their words again) notes, while exotic ingredients are crafted into punchy sauces. Subtle cuisine throbbing with character.783m
• Messeyne The locals adore this cosy restaurant and its terrace in the adjacent gardens. The French cuisine is up - to - the - minute, full of flavour and unfussy.871m
• Restaurant Dirkjan Decock Dirkjan and Hilde warmly welcome guests to their stylish establishment depicted by a cosy, tranquil vibe and flanked by an exquisite patio. Chef Decock enthusiastically gets on with the job in his open-plan kitchen. He works with top-notch ingredients, creatively preparing vegetables and also adding the odd hint of exoticism to jazz up the dishes. Stripped-back, subtle and fascinating food.900m
• Vividu The sun always shines in Gavermeer thanks to Vividu, a restaurant established in a villa that is reminiscent of Tuscany, albeit with a rock n’ roll soundtrack. The spontaneity of Nicky who is never far from your table makes the experience even warmer. Chef Laurent Messine demonstrates his passion for outstanding produce and Italy, adding his own inimitable stamp. For example, he may coat a loin of Iberico pork in a crust before cooking it in milk and then using ragusano cheese to create a gutsy sauce, all of which flanked by super-fresh side dishes. The legendary bistecca di Chianina is the ho4.3km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.