Restaurant in Comines, Belgium
Solid Michelin-noted cooking, easy to book.
Fleur de Sel is a Michelin Plate-recognised French seasonal restaurant in Comines, Belgium, run by Chef Slava Cherbak. At a €€ price point with a 4.8 Google rating across 373 reviews and back-to-back Michelin recognition in 2024 and 2025, it delivers disproportionate quality for its tier. Booking is easy, making it one of the stronger value cases in the region.
If you have been to Fleur de Sel once, the question on a second visit is whether it delivers consistency or whether the first time was a lucky night. Based on a 4.8 Google rating across 373 reviews and back-to-back Michelin Plate recognition in 2024 and 2025, the answer is consistency. Chef Slava Cherbak is running a French seasonal kitchen in Comines at a €€ price point that punches well above its tier. Book it.
The Michelin Plate is not a star, but it is not nothing either. It signals that Michelin inspectors found cooking worth noting: good ingredients, careful preparation, and a kitchen with a point of view. At a €€ price point in a small Belgian border town, that credential matters more than it would in Brussels or Ghent, where Michelin-recognised cooking is easier to find. Fleur de Sel holds its own in a way that makes the drive to Comines worthwhile for food-focused travellers exploring the broader region.
The format is French with a seasonal orientation, which in practice means the menu follows what is available rather than a fixed repertoire. For a returning visitor, that is exactly what you want: the kitchen has a reason to change, and the cooking retains a clear identity across those changes. Chef Cherbak's approach sits in the tradition of French technique applied to market-led produce, a model that rewards repeat visits because the dishes shift while the standard does not.
What makes Fleur de Sel disproportionately good for its category is the gap between price and credential. At €€, you are paying considerably less than you would at a comparable Michelin-recognised address in Roeselare, Antwerp, or Brussels. The trade-off is location: Comines is a small municipality on the French border, not a weekend-trip destination in its own right. But if you are already in the region, or willing to make the detour from Lille (across the border) or from Kortrijk (roughly 20 kilometres north), the value case is clear. You are getting Michelin-level attention to cooking at a price that most Belgian city restaurants charge for something far more ordinary.
For the food-focused traveller, the seasonal framing is also a reason to time your visit deliberately. French cuisine in this register shifts noticeably between spring, summer, and autumn. Coming back in a different season is not redundant; it is a different meal. The kitchen's commitment to seasonal produce means the experience changes in ways that are actually worth planning around, rather than the cosmetic menu updates that many restaurants apply without changing the essential cooking.
Practically, Fleur de Sel is open Tuesday through Saturday for both lunch (12:00-14:00) and dinner (18:30-22:00), with Monday and Sunday closed. That Tuesday-to-Saturday schedule is standard for serious independent restaurants in Belgium, and it means weekend lunch on Saturday is your most accessible entry point if you are visiting from out of town. Booking is listed as easy, which tracks with the location: Comines does not generate the reservation pressure that a restaurant of this quality would face in a major city. You are unlikely to need more than a week's notice, though calling ahead is still advisable to confirm availability for specific dates.
The address is Rue du Fort 36, 7780 Comines-Warneton. No dress code is specified, and the €€ pricing signals a relaxed rather than formal room. Come dressed neatly rather than formally; this is not a white-tablecloth occasion restaurant in the traditional sense, but it is also not casual dining. Smart casual fits the context.
For context on where Fleur de Sel sits in the broader Belgian fine dining map, it is worth comparing it against some of the country's more decorated addresses. [Boury in Roeselare](https://www.joinpearl.co/restaurants/boury-roeselare-restaurant), [Zilte in Antwerp](https://www.joinpearl.co/restaurants/zilte-antwerp-restaurant), and [Hof van Cleve - Floris Van Der Veken in Kruishoutem](https://www.joinpearl.co/restaurants/hof-van-cleve-floris-van-der-veken-kruishoutem-restaurant) operate at the leading of the Belgian hierarchy with multi-star credentials and €€€€ pricing. Fleur de Sel is not competing at that level, nor does it need to. Its proposition is different: serious French seasonal cooking at a price point that makes it accessible for a regular meal rather than a once-a-year occasion. [Willem Hiele in Oudenburg](https://www.joinpearl.co/restaurants/willem-hiele-oudenburg-restaurant) and [Bartholomeus in Heist](https://www.joinpearl.co/restaurants/bartholomeus-heist-restaurant) occupy a comparable register of quality-focused independent cooking, and if you are building a Belgian food itinerary, Fleur de Sel fits naturally alongside those stops.
Further afield for context on what French technique at this level looks like at the very leading end, [Le Bernardin in New York City](https://www.joinpearl.co/restaurants/le-bernardin) and [Bozar Restaurant in Brussels](https://www.joinpearl.co/restaurants/bozar-restaurant-brussels-restaurant) illustrate the spectrum from grand Michelin-starred French to Belgian-inflected French in a capital city setting. Fleur de Sel is neither of those things, and that is precisely its appeal: it delivers the cooking without the ceremony, the price, or the booking difficulty.
For planning your wider visit, see [our full Comines restaurants guide](https://www.joinpearl.co/restaurants/comines), [our full Comines hotels guide](https://www.joinpearl.co/hotels/comines), [our full Comines bars guide](https://www.joinpearl.co/bars/comines), [our full Comines wineries guide](https://www.joinpearl.co/wineries/comines), and [our full Comines experiences guide](https://www.joinpearl.co/experiences/comines).
Booking difficulty is easy. The restaurant is open Tuesday to Saturday, lunch and dinner. Saturday lunch is the most practical option for visitors travelling from outside the region. No booking platform is listed in the available data; check the restaurant directly. Given the location and current booking difficulty, a few days to a week's notice should be sufficient for most dates, though for Saturday dinner or specific occasions, earlier is sensible.
See the comparison section below for how Fleur de Sel positions against other notable Belgian addresses.
Smart casual is the right call. The €€ pricing and the relaxed character of a Comines neighbourhood restaurant mean you do not need to dress formally, but this is not a jeans-and-sneakers setting either. Think of it as you would a mid-range French bistro with serious cooking ambitions: neat, comfortable, unfussy.
Booking is easy by Pearl's assessment, which means you are unlikely to face the weeks-long waits that a Michelin Plate restaurant in Brussels or Ghent would generate. A week's notice is a reasonable buffer for most dates. For Saturday evening or a specific occasion, book two weeks out to be safe. The location in Comines works in your favour here: the restaurant does not attract the same volume of speculative bookings that a city address would.
Yes, with the right expectations. The Michelin Plate recognition and 4.8 Google rating confirm the cooking is occasion-worthy. The €€ price point makes it a good choice if you want a genuinely special meal without the formality or cost of a full Michelin-starred experience. It is better suited to a celebratory dinner between two people who care about food than to a large group occasion where the room and service theatre need to carry as much weight as the plate.
It is a reasonable solo option, particularly for lunch. The €€ pricing keeps the cost manageable, and a French seasonal kitchen at this level is worth experiencing alone if you are a food-focused traveller moving through the region. The main consideration is that Comines itself is a small town, so solo visits work leading when built into a broader itinerary rather than as a standalone trip. If you are already in the Lille-Kortrijk corridor, this is a direct detour worth making.
Comines does not have a deep restaurant scene, so direct local alternatives are limited. For comparable or higher-level French and Belgian cooking in the wider region, [d'Eugénie à Emilie in Baudour](https://www.joinpearl.co/restaurants/deugnie-emilie-baudour-restaurant) and [L'air du temps in Liernu](https://www.joinpearl.co/restaurants/lair-du-temps-liernu-restaurant) are worth considering if you are willing to travel further into Belgium. For a step up in formality and price, [Boury in Roeselare](https://www.joinpearl.co/restaurants/boury-roeselare-restaurant) and [Castor in Beveren](https://www.joinpearl.co/restaurants/castor-beveren-restaurant) are the closest reference points for what the regional high end looks like. See [our full Comines restaurants guide](https://www.joinpearl.co/restaurants/comines) for a broader view of what is available locally.
No specific tasting menu details are available in Pearl's current data for Fleur de Sel. What the Michelin Plate recognition and €€ pricing together suggest is that the kitchen delivers precise, considered cooking at a price point well below what that standard of cooking typically costs elsewhere in Belgium. If a tasting menu is offered, the combination of Chef Cherbak's French seasonal approach and the value tier makes it likely to represent good worth relative to comparable menus in larger cities. Confirm the current menu format directly when booking.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Fleur de Sel | French, Seasonal Cuisine | €€ | Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Boury | Modern Frlemish, Creative French | €€€€ | Michelin 3 Star | Unknown | — |
| Comme chez Soi | French - Belgian, Classic Cuisine | €€€€ | Michelin 1 Star, World's 50 Best | Unknown | — |
| Castor | Modern European, Modern French | €€€€ | Michelin 2 Star | Unknown | — |
| Cuchara | Modern European, Creative | €€€€ | Michelin 2 Star | Unknown | — |
| De Jonkman | Modern Flemish, Creative | €€€€ | Michelin 2 Star | Unknown | — |
A quick look at how Fleur de Sel measures up.
There is no published dress code, and at the €€ price range this is not a jacket-required room. Smart-casual is a reasonable read: neat but not formal. Think pressed trousers or a blouse rather than a business suit — the Michelin Plate signals quality cooking, not a white-tablecloth ceremony.
Booking difficulty is low, so a week's notice is typically enough. That said, Saturday lunch slots fill before weeknight dinner seats, especially for groups. If you are travelling specifically to Comines for this meal, book at least five to seven days ahead to avoid having to rearrange your schedule.
Yes, with caveats. The Michelin Plate recognition for both 2024 and 2025 gives it enough credibility to mark a birthday or anniversary without feeling like a gamble. At €€ pricing, it will not drain the budget. If you need a guaranteed star-level production, step up to a Michelin-starred address; if you want a well-cooked seasonal French meal without the fanfare, Fleur de Sel delivers.
Nothing in the venue record indicates a counter or bar-seat setup, so solo dining is possible but likely means occupying a table for two. At €€ pricing the cost is manageable. If solo dining comfort is a priority, call ahead to confirm seating arrangements before making the trip to Comines.
Comines is a small town, so most meaningful alternatives require a short drive into the broader Hainaut or West Flanders area. Fleur de Sel is the only Michelin Plate address in the immediate area, which gives it a local advantage by default. For a higher ceiling, Boury in Roeselare or De Jonkman near Bruges offer Michelin-starred French and seasonal cooking at a higher price point.
Menu format and specific pricing are not documented in the current venue record, so a definitive answer requires checking directly with the restaurant. What is clear: the Michelin Plate in both 2024 and 2025 under chef Slava Cherbak signals inspectors found the cooking consistently worth recommending. At the €€ price band, even a multi-course format should stay accessible relative to starred alternatives in the region.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
