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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 65-175 EUR s.i. Carte 140-175 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.15 USD
Weekly closing
lunch from Saturday to Monday, Monday evening, Sunday evening.
Annual closing
From April 1st to 18th, from July 14th to August 15th, from December 27th to January 9th, May 1st.
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.
