Paul de Pierre

Is Paul de Pierre worth booking for a special dinner in the Flemish Ardennes?

Yes; if you want a restaurant that takes its kitchen garden as seriously as its wine list, Paul de Pierre is one of the more compelling reasons to make the drive into the hills around Maarkedal. The combination of a chef-cultivated organic garden, a wine program that has earned consecutive Star Wine List recognition across 2024 and 2025, a setting that doubles as an event venue makes this a strong choice for a celebratory meal in the East Flanders countryside. First-timers should know what they are walking into: this is a destination restaurant, not a convenient city stop, the experience is built around a deliberate, produce-led progression through the menu.

What to expect on your first visit

The kitchen at Paul de Pierre is anchored by a 68-variety kitchen garden grown organically on the property. Chef Fabian Bali works directly from that garden, the menu reflects what is ready to harvest rather than a fixed repertoire. For a first-timer, this means the menu is seasonal by design; what you eat in spring will differ from what arrives in autumn, that variability is the point. One documented example from the kitchen: hake with buttermilk, asparagus, spinach sprouts, lemon thyme. That combination is a useful signal for the style, clean, produce-forward, technically composed, with acidity and herbs doing more work than heavy sauces.

The progression through courses at Paul de Pierre follows a logic shaped by the garden: vegetables and aromatics lead, proteins support, the sourcing chain is short. Produce that is not grown on-site comes from farmers with whom the kitchen has established direct relationships. For a first-time visitor, this means the tasting arc will feel coherent rather than showy, each course exists to make the ingredients legible, not to demonstrate technique for its own sake.

Setting reinforces this. Paul de Pierre sits in Maarkedal, a village in the Flemish Ardennes, the property includes a garden that is visible from the dining room. The building functions as both a restaurant and an event venue, which means the space is designed to handle a range of group sizes and occasions. Solo diners and couples will find it comfortable; groups booking for a celebration will find the infrastructure already in place.

The wine list

Wine program is a genuine reason to choose Paul de Pierre over comparable restaurants in the region. Star Wine List has recognised it seven times in 2025 alone (rankings #1 through #7 in the current cycle) and eight times in 2024. That level of repeated recognition across both years suggests a list that is actively maintained and curated, not a static cellar. For a diner pairing wine with a tasting menu, this matters: a strong wine program at a garden-led kitchen typically means the list skews toward bottles with enough acidity and freshness to work alongside vegetable-forward courses. Confirm the pairing menu option when you book.

Practical details

Reservations: Book directly, this is a destination restaurant in a rural village and walk-ins are unlikely to be viable, particularly for weekend dinners or private events. Booking a few weeks ahead is advisable. Getting there: Maarkedal is in the Flemish Ardennes, roughly between Oudenaarde and Ronse; a car is the most practical way to arrive. Dress: No dress code is published, but the combination of a serious wine list and a destination setting suggests smart-casual at minimum. Group size: The venue handles events as well as a la carte dining, so parties of 4 or more should ask about private arrangements when booking. Occasion fit: Anniversaries, milestone dinners, corporate events are all supported by the format and the space.

How It Compares

See the comparison section below for how Paul de Pierre sits against other serious Belgian restaurants.

Worth the trip?

Paul de Pierre earns a clear yes for diners who prioritise provenance, a strong wine list, a kitchen that builds its menu around what the garden is producing. The Star Wine List track record across 2024 and 2025 is the most verifiable signal of quality available, it is a meaningful one. If you are already in the Flemish Ardennes or are willing to make the drive from Ghent or Brussels, this is a well-supported choice for a special meal. If you need a restaurant that is easy to reach by public transport, look elsewhere.

For more options in the area, see our full Maarkedal restaurants guide, our Maarkedal hotels guide, and our Maarkedal experiences guide. For serious Belgian restaurant comparisons, Zilte in Antwerp, Willem Hiele in Oudenburg, and Bartholomeus in Heist are all worth knowing about. If you are also considering L'air du temps in Liernu or Bozar Restaurant in Brussels, both represent different points on the Belgian fine-dining spectrum. For international reference points in tasting menu cooking, Le Bernardin in New York and Atomix in New York show what rigorous produce-led and progression-focused menus look like at the global tier.