Restaurant in Bazel, Belgium
Book ahead: Michelin star, real vegetable focus.

A Michelin-starred Modern Flemish kitchen in the village of Bazel, Hofke van Bazel is worth the effort if you want a vegetable-first, garden-sourced meal with genuine technical depth. Chef Kris De Roy runs a near-self-sufficient operation drawing from a Scheldt-side garden, with a dedicated plant-based menu section. Booking is hard — plan at least three to four weeks ahead.
If you are planning a special-occasion dinner in Flemish Belgium and want a Michelin-starred kitchen that takes vegetables as seriously as its meat preparations, Hofke van Bazel in the village of Bazel is the right reservation to pursue. This is a sit-down, table-service restaurant with the kind of seasonal focus that rewards guests who arrive curious and unhurried. First-timers should know upfront: this is not a casual drop-in venue. The €€€€ price point, the booking difficulty, and the limited weekly hours all signal that you need to plan ahead and commit to the format.
With autumn moving through the Scheldt polders, the kitchen's large vegetable garden near the river is winding into its later harvest cycle. Kris De Roy runs the kitchen with a philosophy built around near-complete self-sufficiency in vegetables, herbs, and fruit — a commitment that dates at least to 2017, when Hofke van Bazel was named a discovery for Leading Vegetable Restaurant in Belgium. That recognition was not a one-time event. The restaurant holds a Michelin star (2025) and appears on the Opinionated About Dining Classical in Europe list, ranked #285 in 2025 (up from #212 in 2024). A Google rating of 4.5 from 544 reviews adds consistent peer-level confirmation. The credentials are real and verifiable.
Hofke van Bazel operates on a tight weekly schedule: lunch service Wednesday through Friday and Sunday (12–2 pm), dinner Wednesday through Friday and Sunday (7–9 pm), and dinner only on Saturday (7–9 pm). Monday and Tuesday are closed. If you are travelling specifically for this meal, build your trip around those windows. Sunday lunch is worth flagging as a slightly more relaxed entry point for first-timers , the pace of a weekend midday service at a restaurant of this type tends to feel less pressured than a Friday evening booking.
The menu carries a dedicated section called Gina's Choice , pure plant preparations named after the chef's wife, Gina, who is vegetarian. This is not a token gesture toward plant-based eating. The garden near the Schelde supplies the kitchen directly, which means the vegetable dishes on the menu are as technically developed as anything else on the card. For first-timers who are not vegetarian, it is worth ordering from that section deliberately rather than treating it as a side consideration. That is where the kitchen's most distinctive work sits.
On the question of what to order more broadly: the cuisine is Modern Flemish and seasonal, which means the menu will reflect what the garden and local suppliers are producing now. The awards data suggests the kitchen performs at a level where the tasting menu format , if offered , is the right way to experience the full range. Do not expect a vast à la carte selection. At €€€€, the expectation is a composed, multi-course structure where the kitchen controls the pacing.
Hofke van Bazel is not a venue where off-premise dining is relevant. This is a Michelin-starred, garden-to-table kitchen in a small Flemish village, and the experience is built around the room, the service, and the sequencing of courses. There is no indication in the available data of any takeout or delivery offering, and the format of the cooking , seasonal, composed, vegetable-forward at the €€€€ level , does not translate to a delivery context. If you are considering this restaurant, plan to be there in person. The meal is the experience.
At €€€€, Hofke van Bazel sits in the top tier of Belgian dining pricing. The Michelin star and the OAD ranking (#285 in Europe in 2025) confirm that the kitchen is performing at a level that justifies that tier. For context, Boury in Roeselare and Hof van Cleve in Kruishoutem operate in the same price bracket with comparable or higher accolades. What makes Hofke van Bazel distinct at this price is the vegetable garden programme and the Gina's Choice menu section , you are not simply paying for technique, you are paying for a kitchen with a clearly defined point of view that is difficult to replicate elsewhere in the region.
The 4.5 Google score across 544 reviews is a useful data point here. At this price level, guest satisfaction scores of that consistency suggest the kitchen delivers reliably, not just on great nights. That matters when you are making a trip-specific reservation.
Booking is hard. With limited service windows (no Monday or Tuesday, Saturday dinner only), a small operation in a village setting, and Michelin recognition driving demand, tables fill well in advance. No phone number or direct booking website is available in the current data, so the practical approach is to search for the restaurant by name to find the current reservation channel. Allow at least three to four weeks of lead time, and more for weekend evenings. If you are flexible, a midweek lunch booking will be your easiest path in.
For broader context on dining in this part of Belgium, see our full Bazel restaurants guide, as well as Zilte in Antwerp and Castor in Beveren if you are building a wider itinerary through the Antwerp region. You can also explore our Bazel hotels guide, our Bazel bars guide, and our Bazel experiences guide for the full picture.
If you are comparing against other leading Flemish tables, Willem Hiele in Oudenburg, Bartholomeus in Heist, and De Jonkman in Sint-Kruis each offer a different profile at the same price tier. Hofke van Bazel's specific advantage is its vegetable-first kitchen identity and the self-sufficiency of its Scheldt-side garden , a combination that makes it a genuinely different meal from what you would find at any of those alternatives.
Hofke van Bazel, Kon. Astridplein 11, 9150 Beveren-Kruibeke-Zwijndrecht, Belgium. Open Wednesday–Friday lunch (12–2 pm) and dinner (7–9 pm); Saturday dinner only (7–9 pm); Sunday lunch and dinner. Closed Monday and Tuesday. Price range: €€€€. Michelin 1 Star (2025). Booking: hard , plan 3–4 weeks minimum.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Hofke van Bazel | With nostalgia, we think back to 2017, the year Hofke van Bazel was named a discovery for Best Vegetable Restaurant in Belgium! With their large vegetable garden near the Schelde, Kris De Roy is almost completely self-sufficient with vegetables, herbs and fruit. These are given a special place in the dishes and especially in the pure plant preparations mentioned on the menu as Gina's Choice. Gina is the wife of Kris and a happy vegetarian. So many years later, the green flame is still burning and the restaurant continues to take one initiative after another to stay there. Passion is beautiful. Congratulations!; With nostalgia, we think back to 2017, the year Hofke van Bazel was named a discovery for Best Vegetable Restaurant in Belgium! With their large vegetable garden near the Schelde, Kris De Roy is almost completely self-sufficient with vegetables, herbs and fruit. These are given a special place in the dishes and especially in the pure plant preparations mentioned on the menu as Gina's Choice. Gina is the wife of Kris and a happy vegetarian. So many years later, the green flame is still burning and the restaurant continues to take one initiative after another to stay there. Passion is beautiful. Congratulations!; Opinionated About Dining Classical in Europe Ranked #285 (2025); Michelin 1 Star (2025); Opinionated About Dining Classical in Europe Ranked #212 (2024); Michelin 1 Star (2024); Opinionated About Dining Classical in Europe Recommended (2023) | €€€€ | — |
| Boury | Michelin 3 Star | €€€€ | — |
| Comme chez Soi | Michelin 1 Star, World's 50 Best | €€€€ | — |
| Castor | Michelin 2 Star | €€€€ | — |
| Cuchara | Michelin 2 Star | €€€€ | — |
| De Jonkman | Michelin 2 Star | €€€€ | — |
How Hofke van Bazel stacks up against the competition.
Hofke van Bazel is a Michelin-starred kitchen run by chef Kris De Roy in the small Flemish village of Bazel, operating on a limited weekly schedule with no service on Monday or Tuesday. The restaurant grows its own vegetables, herbs, and fruit in a garden near the Schelde, and this produce drives the menu — including a dedicated vegetarian section called Gina's Choice. At €€€€, this is not a casual drop-in; plan ahead, book early, and come for a full sit-down experience.
This is a small village operation with tight service windows — lunch runs 12–2 pm and dinner 7–9 pm across limited days — so large groups will need to book well in advance and confirm capacity directly with the restaurant. It is better suited to parties of two to four for a composed, unhurried meal than to large celebrations that need flexible seating or extended booking.
No bar seating or walk-in counter option is documented for Hofke van Bazel. This is a Michelin-starred table-service restaurant in a village setting, and the format is a structured sit-down meal from a curated menu — not a bar or casual counter format.
At €€€€, it is in the top tier of Belgian dining, but the Michelin star (2025) and OAD Classical Europe ranking (#285 in 2025, up from #212 in 2024 on the broader list) confirm it holds its ground at that price point. The self-grown produce and the kitchen's long-standing commitment to vegetable-forward cooking give it a more distinctive identity than many peers at this price. If garden-to-table sourcing and Modern Flemish cuisine are your priorities, the value case is solid.
Yes — it is one of the stronger choices for a special-occasion dinner in Flemish Belgium, combining Michelin recognition with a genuinely personal kitchen story. The intimate village setting and the produce-led menu make it feel considered rather than corporate. Saturday dinner is the most occasion-appropriate slot; book at least three to four weeks out.
Given the Michelin star and the kitchen's self-sufficient garden sourcing, the tasting menu format here is the right way to experience what chef Kris De Roy is actually doing with seasonal produce. The Gina's Choice vegetarian preparations are a named, intentional part of the menu — not an afterthought — which adds value for plant-focused diners. At €€€€, it competes with the strongest tasting-menu kitchens in Belgium.
Dinner on Saturday is the most focused slot — it is the only service that day, which typically means the kitchen is running at full attention. Wednesday through Friday lunch (12–2 pm) is a practical option if you are traveling regionally, but the tight two-hour window means the pace will be brisk. For a first visit, Saturday dinner or a weekday dinner is the better call over lunch.
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