I could well have been an architect or a designer instead, because balanced proportions and beauty are so important to me. Cooking is a team effort with a shared philosophy that involves bringing people together and offering them a unique experience.
Rates and services
Menus 65-195 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.17 USD
lunch from Saturday to Monday, Monday evening, Sunday evening.
From December 27th to January 6th.
Discover the restaurant
In the town of Reet, a few kilometres south of Anvers, you’ll find the bastion of Belgian gastronomy: Pastorale and chef Bart De Pooter with 2 Michelin stars since 2006. Here, the chef creates very personal, avant-garde, extremely skilful and imaginative cuisine that borrows as much from traditional Flemish cuisine as it does from Asian cuisine. Voted Chef of the Year in 2012 by Gault & Millau, he describes his cuisine as a biotope in which flora, fauna and water are prolific. Where oyster and celery are used to create a delicious union, sea urchin and fennel provide an echo in a studied pictorial composition. In the dining room, design reigns supreme with wooden sculptures creating the perfect setting for this exquisite cuisine.