Restaurant in Hasselt, Belgium
Precise, chef-driven, easy to book.
ROSS is the most technically serious Creative French restaurant in Hasselt, run by a couple trained at Hof van Cleve and The Fat Duck. With a Michelin Plate (2025), a 4.9 Google rating, and a kitchen that treats vegetables as the main event, it is the right call for a special occasion dinner at €€€ without Brussels prices.
Glenn Ross and Nicole Schellekens built something precise and personal at Het Dorp 34. They trained together at Hof van Cleve — one of Belgium's three-Michelin-star houses — and then spent time at Heston Blumenthal's The Fat Duck before opening ROSS in Hasselt. That backstory matters because you can taste the discipline in the execution. ROSS holds a Michelin Plate (2025) and a Google rating of 4.9 across 228 reviews, a combination that signals consistent delivery rather than a one-night flash. If you want technically precise Creative French cooking in Hasselt without the full formality or price ceiling of Belgium's top-tier restaurants, ROSS is the right answer.
ROSS is a chef-driven Creative French restaurant at €€€ pricing, run by a couple who divide labour cleanly: Glenn cooks, Nicole handles patisserie and service. That dual ownership structure matters for a special occasion dinner , the front and back of house share the same vision and the same standards. According to the venue's We're Smart Green Guide profile, the kitchen works with vegetables seriously, not as an afterthought. Dishes like pointed cabbage with green spelt, black garlic, and Jew's ear, and gyoza filled with umeboshi, bok choy, and chilli, show a kitchen that has absorbed techniques from both French fine dining and Japanese precision cooking. Combinations are described as balancing intensity, texture, and vegetable character with fish and meat taking a supporting role rather than dominating the plate. For diners who find most Creative French menus meat-heavy, ROSS is worth noting as a different kind of proposition.
The We're Smart Green Guide awarded ROSS three radishes , a recognition that reflects meaningful engagement with plant-forward cooking, not just a token vegetable side. For context, this is the same guide that tracks vegetable-focused restaurants across Europe, so the credential is substantive. Alongside the Michelin Plate recognition in both 2024 and 2025, ROSS has received consistent institutional attention for a restaurant at its price point in a mid-sized Belgian city.
ROSS works well for a celebration or date dinner precisely because it is not trying to be a neighbourhood brasserie. The chef background , Hof van Cleve and The Fat Duck , means the cooking has a ceiling most Hasselt restaurants cannot match. Nicole's role in patisserie and service gives the meal a through-line from first course to dessert that you notice. At €€€ in a Hasselt context, you are not paying Brussels or Antwerp prices , compare ROSS to Zilte in Antwerp or Boury in Roeselare if you want to benchmark what the next price tier looks like. ROSS sits comfortably below those in cost while offering a similar seriousness of cooking. For a two-person celebration where the food should be the event, book here before considering anything else in Hasselt at this tier.
ROSS is a Creative French tasting-format restaurant. The kitchen's technique , precise vegetable preparations, layered textures, Japanese-influenced components , does not translate well to takeaway. Dishes built around contrasting textures and temperature balance lose their point in a container. There is no indication from available data that ROSS offers a delivery or takeaway format, and the style of cooking would not benefit from it. If you are looking for a meal that travels, this is the wrong venue. ROSS is worth the sit-down commitment or not at all.
Address: Het Dorp 34, 3500 Hasselt, Belgium. Price range: €€€. Booking difficulty: Easy , no evidence of significant lead times required, though reservations are advisable for weekend evenings and special occasions. Awards: Michelin Plate 2024 and 2025; We're Smart Green Guide, 3 radishes. Google rating: 4.9 from 228 reviews. Phone and website: Not publicly listed in current data , check Google Maps or walk in for current availability. Dress: No formal dress code is documented, but at €€€ with Michelin recognition, smart casual is the safe call. Dietary needs: The kitchen's strong vegetable programme suggests accommodation is possible, but confirm directly when booking. Tasting menu format: The cooking style points to a menu format rather than à la carte, consistent with the chef's background at tasting-menu houses.
ROSS trained at the leading of Belgian fine dining and chose Hasselt rather than a major city. That is a deliberate positioning choice that benefits the diner: you get a kitchen with the DNA of Hof van Cleve and The Fat Duck without the full price weight of Brussels or Antwerp. For comparison, Bozar Restaurant in Brussels operates at a similar creative register but in a higher-cost city context. Willem Hiele in Oudenburg and Bartholomeus in Heist offer comparable seriousness in smaller Belgian markets. ROSS fits that tier: serious cooking, regional setting, accessible pricing relative to the quality ceiling. If you are travelling to Hasselt specifically for a meal, ROSS is the restaurant that justifies the trip. For Creative French at a similar price point in Germany, Restaurant Haerlin in Hamburg and Atelier in Munich represent how the category plays in larger markets.
For more dining options in the city, see our full Hasselt restaurants guide. For where to stay, our Hasselt hotels guide covers the main options. The Hasselt bars guide, Hasselt wineries guide, and Hasselt experiences guide are useful for building a full trip around the meal.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| ROSS | Creative French | €€€ | {"source_url": "", "email": "ristoranterossi@hotmail.com", "facebook": "", "address_map_url": "&destination=Standonckstraat 2, , 3000 Leuven, Belgium", "radish_count": 3}; Glenn Ross and Nicole Schellekens met at Hof Van Cleve (***) and then worked in The Fat Duck (***) and Castor by Maarten Bouckaert. He is the cook, and she takes care of the patisserie and the service. Successful combinations with sufficient balance, intensity, alternating textures and attention to vegetables will appear on the plate. More than supportive in the dishes with fish and meat, and entirely played out in vegetable preparations such as pointed cabbage with green spelt, black garlic, and Jew’s ear, and also gyoza filled with umeboshi, bok choy, and chilli.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| JER | Modern Cuisine | €€€ | Michelin 1 Star | Unknown | — |
| Ogst | Modern French | €€€ | Michelin 1 Star | Unknown | — |
| Brasserie Rongese | Traditional Cuisine | €€€ | Unknown | — | |
| De Kwizien | Creative French | €€€ | Unknown | — | |
| Moretti | Italian | €€€ | Unknown | — |
Side-by-side comparison to help you decide where to book.
No bar seating is documented for ROSS. It is a chef-driven Creative French restaurant at Het Dorp 34, and the format points toward a seated dining room rather than a counter or bar setup. If walk-in or bar dining is a priority, this is not the venue for it — book a table or look elsewhere.
Yes, and it is one of the stronger cases for booking in Hasselt. Glenn Ross and Nicole Schellekens trained at Hof van Cleve and The Fat Duck, and that background shows in the precision of the cooking. At €€€ pricing with a Michelin Plate in 2024 and 2025, it is priced for a deliberate dinner rather than a casual night out — which is exactly what a celebration calls for.
No specific dietary restriction policy is documented in available venue data. That said, the kitchen's documented attention to vegetable preparations — pointed cabbage with green spelt, gyoza with umeboshi and bok choy — suggests genuine range beyond meat-focused tasting formats. check the venue's official channels before booking if this matters to your group.
No dress code is stated in the venue record. Given the €€€ price point, the Michelin Plate recognition, and the chef pedigree (Hof van Cleve, The Fat Duck), dress neatly — what you would wear to a serious dinner rather than a formal event. Jeans are likely fine if they are clean and paired well; trainers are probably not the call here.
At €€€, ROSS is priced in line with serious creative tasting restaurants in Belgium, and the credentials support it: Michelin Plate two years running, and a kitchen team trained at Hof van Cleve and The Fat Duck. For Hasselt specifically, you are getting city-level cooking without the capital markup. If Creative French tasting formats are your thing, the value case is clear.
Yes, particularly if you want vegetable-forward precision rather than a conventional meat-anchored menu. The documented dishes — gyoza with umeboshi and bok choy, pointed cabbage with green spelt and black garlic — show a kitchen that treats vegetables as primary rather than supporting. The Michelin Plate (2024, 2025) and the Fat Duck and Hof van Cleve training add further weight to the case.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
