Restaurant in Kortrijk, Belgium
Serious cooking, easy to book, cloister setting.
Vier earns a confident recommendation at the €€€ level in Kortrijk. Installed in a former hospital cloister since 2018, it holds a Michelin Plate for 2024 and 2025, earned Gault&Millau's Discovery of the Year, and carries a 4.8 Google rating across 209 reviews. Booking is easy relative to comparable Belgian restaurants, making it the practical choice for a special dinner in the city.
Vier earns a confident recommendation for anyone in Kortrijk looking for serious cooking in an architectural setting that does the work without theatrics. Installed in the cloister of the former Saint Vincent's Hospital since 2018, this farm-to-table restaurant earned Gault&Millau's Discovery of the Year and has held a Michelin Plate in both 2024 and 2025. At the €€€ price point, it sits in a competitive bracket in this city, but the combination of setting, recognition, and a Google rating of 4.8 across 209 reviews signals consistent delivery rather than one-off hype. Book it for a special dinner or a long lunch when you want cooking that takes a position.
The former hospital cloister is not incidental to the experience at Vier. The space carries the particular stillness of old stone corridors repurposed carefully, and the kitchen's farm-to-table approach sits in dialogue with that quietness. Sebastien Ghyselen and An Van Ammel opened here in 2018 and built their reputation quickly, which is worth noting because it reflects a kitchen that hit the ground running rather than coasting on a long legacy. What the cooking offers, according to Gault&Millau's own framing, is preparations that are pure, powerful, and balanced, with vegetables playing a supporting role that critics have suggested could be more prominent. If you are looking for a vegetable-forward or fully plant-based menu, Vier is not the right call: the kitchen's strength is in the precision and force of its main preparations, not in showcasing seasonal produce as the headline act.
The farm-to-table designation is genuine in that sourcing discipline shapes the menu, but do not arrive expecting a vegetarian tasting menu built around the kitchen garden. Manage those expectations clearly and the food lands well within what the price range suggests.
Venue database does not confirm specific wine list details, so Pearl will not invent pairings or cellar depth here. What the context does support: a farm-to-table kitchen operating at the €€€ level in Belgium, with Michelin recognition and a Gault&Millau award, typically builds a wine list that pairs regional and European producers with the seasonal menu rather than leaning on a prestige-label showcase. For a food-and-wine enthusiast visiting Kortrijk, Vier is the most credible address in the city for finding a wine program that tracks the kitchen's sourcing philosophy. If wine pairing is central to your decision, contact the restaurant directly to confirm whether a pairing menu is offered alongside the tasting format. This is not a venue where you would expect the wine to feel like an afterthought, but the specific depth of the list is not confirmed in Pearl's data.
For a broader benchmark in the West Flanders region, Boury in Roeselare operates a more documented and celebrated wine program at a higher price tier. If wine program depth is your primary driver and you are willing to travel thirty minutes, Boury is the stronger choice. Vier is the right call if you want the food-wine balance within Kortrijk itself.
Booking difficulty at Vier is rated Easy by Pearl's data. That is useful: in a city where the leading tables can fill weeks ahead, Vier appears accessible without the extended planning window required at equivalent restaurants in Ghent or Antwerp. There are no confirmed hours in Pearl's data, so check directly before planning around a specific meal time. The restaurant's address is Groeningestraat 4, 8500 Kortrijk. No online booking link or phone number is currently confirmed in Pearl's database, so approach via the restaurant's own channels.
Timing note: the Michelin Plate recognition for 2025 is current, which means the kitchen is operating under active scrutiny and has maintained the standard that earned the original recognition. That is a useful signal for first-time visitors: the consistency implied by two consecutive Michelin Plate years and a 4.8 Google rating across a meaningful review count suggests this is not a venue in decline.
| Detail | Vier | Va et Vient | De Garage |
|---|---|---|---|
| Price range | €€€ | €€€ | €€ |
| Cuisine | Farm to table | Modern Flemish / Farm to table | Farm to table |
| Recognition | Michelin Plate 2024–25, Gault&Millau Discovery | Not confirmed | Not confirmed |
| Google rating | 4.8 (209 reviews) | Not confirmed | Not confirmed |
| Booking difficulty | Easy | Not confirmed | Not confirmed |
| Setting | Historic hospital cloister | Not confirmed | Not confirmed |
For the full picture on dining, drinking, and staying in Kortrijk, see our full Kortrijk restaurants guide, our full Kortrijk hotels guide, our full Kortrijk bars guide, and our full Kortrijk experiences guide. If you are building a wider West Flanders itinerary, Hof van Cleve in Kruishoutem and Willem Hiele in Oudenburg operate at a higher tier and offer a clear benchmark for how far the region's cooking goes at the leading end. For farm-to-table cooking in other Belgian and European contexts, Au Gré du Vent in Seneffe and Wein- und Tafelhaus in Trittenheim are worth comparing. Zilte in Antwerp and Bozar Restaurant in Brussels give you the national benchmark if you want to calibrate how Vier sits within Belgium's broader fine-dining map.
The closest like-for-like alternatives at the €€€ level in Kortrijk are Va et Vient (Modern Flemish, farm-to-table), Table d'Amis (Modern French), Saint-Christophe (Creative French), and Messeyne (Creative). If budget is a consideration, De Garage operates at €€ with a farm-to-table approach and is the most accessible entry point in the category. For modern cuisine with a different profile, Restaurant Dirkjan Decock is also worth considering within the city.
Pearl's data does not confirm seat count or private dining availability at Vier. For groups larger than four, contact the restaurant directly at Groeningestraat 4, Kortrijk to confirm whether a private space or reserved section can be arranged. The setting in a historic cloister suggests there may be architectural flexibility, but nothing in the confirmed data supports this.
No formal dress code is confirmed in Pearl's data, but a €€€ restaurant with Michelin Plate recognition in Belgium typically calls for smart-casual at minimum. Kortrijk is not a city where restaurant dress codes tend toward black-tie formality, so well-put-together casual is a reasonable baseline. Arriving in activewear or beach wear would be out of place at this price point.
Pearl's data does not confirm whether Vier operates a formal tasting menu or an à la carte format. Given the €€€ price range and Michelin Plate recognition, a multi-course format is plausible, but Pearl will not confirm a menu structure that is not in the database. Contact the restaurant directly to confirm the format before booking if this shapes your decision. What the awards data does confirm is that the kitchen has been consistently recognised for quality, which is the stronger basis for the value judgment.
At €€€, Vier is priced at the standard level for recognised fine dining in a Belgian provincial city. The 4.8 Google rating across 209 reviews and two consecutive Michelin Plate years suggest the kitchen delivers at its price point with consistency. It is not the cheapest option in Kortrijk: De Garage at €€ gives you farm-to-table cooking at a lower cost. But for a meal where the setting, the recognition, and the cooking all align, Vier justifies the spend. If you are comparing value against higher-tier regional options, Boury in Roeselare is the relevant benchmark for what more money gets you.
Pearl does not publish specific dish recommendations without verified menu data, and Vier's signature dishes are not confirmed in the database. What Gault&Millau's recognition does signal is that the kitchen's strength is in pure, powerful preparations rather than vegetable-forward cooking. Lean into the kitchen's main courses rather than expecting a produce-led menu. Ask the front-of-house for the kitchen's current recommendations on arrival, which is standard practice at this level of restaurant in Belgium.
Yes, with some caveats. The cloister setting of the former Saint Vincent's Hospital gives Vier a sense of occasion that most restaurants in Kortrijk cannot match architecturally. The Michelin Plate recognition and Gault&Millau award add credibility for guests who want a dinner that feels considered. For a birthday, anniversary, or professional dinner, Vier is the right call within the city. If the occasion demands a step up in ambition, Hof van Cleve in Kruishoutem is the regional upgrade, thirty minutes out.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Vier | Farm to table | €€€ | Sebastien Ghyselen and An Van Ammel installed their restaurant in the cloister of the former Saint Vincent's Hospital in 2018. In a short time it became one of the most popular in Kortrijk and surroundings. Soon they became 'discovery of the year' for Gault&Millau. Sebastien makes pure, powerful and balanced preparations in which vegetables unfortunately have a limited place, of which we would like to see a bit more.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Va et Vient | Modern Flemish, Farm to table | €€€ | Unknown | — | |
| Table d'Amis | Modern French | €€€ | Michelin 1 Star | Unknown | — |
| Saint-Christophe | Creative French | €€€ | Unknown | — | |
| Messeyne | Creative | €€€ | Unknown | — | |
| De Garage | Farm to table | €€ | Unknown | — |
How Vier stacks up against the competition.
Vier sits at €€€ with a farm-to-table focus and an architectural setting that few Kortrijk restaurants can match. Table d'Amis is a closer stylistic rival for ingredient-led cooking, while Messeyne suits those who want a more classic Belgian brasserie format. Va et Vient and De Garage are better picks if you want a lower price point without sacrificing quality.
The cloister setting at Groeningestraat 4 is intimate by nature, which typically limits group capacity. Vier is better suited to tables of two to four than large parties. If you have a group of six or more, check the venue's official channels to confirm availability before planning around it.
The combination of a former hospital cloister setting and Gault&Millau; recognition suggests smart casual is appropriate — think neat, considered clothing rather than formal attire. Vier is not a jeans-and-trainers crowd, but there is no indication it demands black tie either.
Gault&Millau; named Vier Discovery of the Year, and Sebastien Ghyselen's cooking is described as pure, powerful, and balanced, with a focus on strong preparations. At €€€, the format rewards diners who want the kitchen to drive the meal. If you prefer to pick and choose rather than follow a set progression, check whether an à la carte option is available when booking.
At €€€, Vier is priced in line with serious destination restaurants in mid-sized Belgian cities, and the Gault&Millau; Discovery of the Year credit plus consecutive Michelin Plates (2024 and 2025) confirm the cooking holds up at that level. The setting adds genuine value: a repurposed hospital cloister is architecturally unusual without being gimmicky. For the price, it delivers.
Pearl does not hold confirmed menu details for Vier, so specific dish recommendations would be speculation. What the Gault&Millau; assessment does flag is that vegetable dishes are underrepresented relative to the quality of the protein-led preparations — worth knowing if plant-forward cooking is a priority for you.
Yes. The cloister of the former Saint Vincent's Hospital gives Vier the kind of architectural weight that makes a meal feel like an event, and the Gault&Millau; and Michelin recognition confirms the food meets the setting. Booking is rated Easy by Pearl, which means you can plan without the months-ahead stress that comparable restaurants in Ghent or Brussels often require.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
