Restaurant in Marche-en-Famenne, Belgium
Garden-driven French cooking at honest prices.
La Gloriette is Marche-en-Famenne's most credentialed restaurant — a Michelin Plate Modern French kitchen with an on-site garden and a credible sustainability programme, all at the €€ price point. For a proper sit-down dinner in the Ardennes without city-centre pricing, this is the booking to make. Easy to book, hard to beat for value at this recognition level.
Yes — and for a first-timer in the Ardennes region, La Gloriette is the clearest answer to the question of where to eat well without paying Brussels prices. At the €€ price point, this is a Michelin Plate restaurant with a credible ecological commitment and a chef recognised by the Jeunes Restaurateurs de Belgique. That combination is rare outside of a major Belgian city. If you are driving through or staying the night, this is the restaurant to book.
La Gloriette sits on the Route de Bastogne just outside the centre of Marche-en-Famenne, making it accessible by car and easy to find before a longer drive into the Ardennes. The setting combines a restaurant with a hotel, which means the physical space has a certain calm formality to it — think a proper dining room rather than a neighbourhood bistro. For a first-timer, that spatial context matters: you are not walking into a casual room. The layout and atmosphere signal that this is a destination meal, not a quick stop, so pace yourself accordingly.
The kitchen works in a Modern French register, with vegetables from the on-site garden appearing regularly on the plate. The Michelin inspectors , who awarded the restaurant a Plate in both 2024 and 2025 , note that the produce rarely appears in pure, unworked form. Instead, Chef Olivier Bauche applies technique to the garden harvest, which is the approach you should expect: refined plating, considered combinations, and cooking that reflects seasonal availability. Do not arrive expecting a raw or minimal vegetable-forward menu; this is still a kitchen that applies classical French discipline to its sustainable sourcing.
What Michelin's commentary also signals, notably, is that the inspectors see more potential here than the current award level captures. The specific mention of the restaurant's ecological philosophy and the suggestion that a plant-based menu would sit naturally within it reads less as criticism and more as a directional endorsement. For a first-timer, that means you are likely eating at a restaurant still in upward motion rather than one that has found its ceiling.
The on-site kitchen garden is not decorative. Vegetables sourced from the property appear on the current menu, which means what you eat shifts with what is in season. This is relevant practical information: if you are visiting in the colder months, expect the garden contribution to be smaller and preserved or root-based produce to feature more prominently. Spring and summer visits will likely deliver the fullest expression of what the kitchen can do with its own-grown ingredients.
Chef Bauche's membership of the Jeunes Restaurateurs de Belgique is also worth understanding as a trust signal rather than just a credential. This network connects younger Belgian chefs committed to quality-focused, often locally-grounded cooking. It positions La Gloriette within a wider movement of Belgian fine dining that is serious about provenance without being precious about it. For context, other Belgian restaurants drawing on similar commitments include Vrijmoed in Gent and Willem Hiele in Oudenburg, both of which operate at higher price points. La Gloriette delivers a comparable philosophical commitment at significantly less cost.
Based on the available data, there is no confirmed takeout or delivery offering at La Gloriette. This is a restaurant-and-hotel operation built around the in-room dining experience. The kitchen garden sourcing, the refined plating style described by Michelin, and the hotel setting all point to a kitchen optimised for table service rather than off-premise formats. Modern French cooking at this level , with garden-sourced vegetables worked through classical technique , does not typically travel well, and attempting to experience it outside the dining room would miss the point of what the kitchen is trying to do. If you cannot dine in, this is not a venue where takeout is a meaningful substitute. Book a table, or wait until you can.
Address: Rte de Bastogne 18, 6900 Marche-en-Famenne, Belgium. Price: €€ , accessible for the quality level, with Michelin Plate recognition. Reservations: Easy to book; no evidence of long lead times given the location and venue size. Call or visit in advance to confirm current hours and availability. Leading for: A proper sit-down dinner for two, a special occasion at a sensible price, or an overnight stay combining hotel and restaurant. Dress: Smart casual is appropriate given the hotel-restaurant setting and the Michelin recognition. Getting there: Car is the practical option from most of the Ardennes and from Liège or Namur. Hours: Not confirmed in available data , contact the venue directly before visiting.
Within Marche-en-Famenne itself, Bistrot Blaise offers French Contemporary cooking as an alternative, and Les 4 Saisons covers Modern Cuisine at a comparable level. La Gloriette separates itself from both through the combination of Michelin recognition, the sustainability programme, and the hotel-restaurant format that makes it a more complete destination. If you are staying in the area, La Gloriette is the most credentialed option at the €€ price tier.
For more options in the area, see our full Marche-en-Famenne restaurants guide, our Marche-en-Famenne hotels guide, and our bars guide. You can also explore wineries and experiences in the region.
If you are benchmarking La Gloriette against the wider Belgian fine dining circuit, the relevant comparisons are at a higher price tier: Boury in Roeselare, Zilte in Antwerp, and Hof van Cleve in Kruishoutem all operate at €€€€ and above. La Gloriette at €€ with Michelin recognition is a different proposition , it is where you eat well in the Ardennes without the Brussels premium. For Brussels-level Modern French in a different register, Bozar Restaurant is the comparison to make. And if you want to see what the ecological-sourcing approach looks like taken further, d'Eugénie à Emilie in Baudour is worth noting. For international Modern French context, Schanz in Piesport and Sketch in London show the upper range of the format.
Booking difficulty is low. La Gloriette is in a regional Ardennes location rather than a high-demand city centre, so you are unlikely to need weeks of lead time for a standard dinner booking. That said, weekend evenings and peak summer travel months are worth booking a few days in advance, especially given the hotel-restaurant format which can concentrate demand. Call directly to confirm availability and current hours before making the trip.
Expect a proper sit-down dining experience in a hotel-restaurant setting , this is not a casual bistro. The kitchen operates in a Modern French style with seasonal garden produce, and the Michelin Plate recognition means the cooking is disciplined and considered. At €€, the price is accessible for the quality on offer. Come with an appetite for a full meal rather than a quick bite, dress smart casual, and arrive by car as this is a roadside location on the Route de Bastogne.
The menu is not confirmed in available data, so specific dish recommendations are not possible here. What Michelin's commentary does confirm is that garden vegetables appear on the plate worked through French technique rather than served raw or minimally. Lean toward dishes that feature seasonal produce from the on-site garden , those will reflect what the kitchen does leading. If a tasting menu is available, it is likely the clearest expression of Chef Bauche's approach. Ask the front-of-house what is currently coming from the garden when you arrive.
Yes, at €€ with Michelin Plate recognition, it is a solid special-occasion option if you are in the Ardennes. The hotel-restaurant format gives it a degree of occasion-readiness that a standalone bistro would not have. For a birthday, anniversary, or celebratory dinner in the region, the price-to-recognition ratio makes it a sensible choice. If you are looking for a bigger gesture and are willing to travel further, restaurants like Vrijmoed or La Durée operate at €€€€ and deliver a more elaborate experience, but La Gloriette holds its own at its price point.
At €€, yes. Michelin Plate recognition combined with an on-site kitchen garden and membership of the Jeunes Restaurateurs de Belgique at this price tier is good value by Belgian standards. You are not paying city-centre prices for regional cooking , this is a restaurant where the quality credentials are real and the bill will not require justification. For comparison, reaching Boury or Comme chez Soi quality costs considerably more. La Gloriette sits in a category where the value case is clear.
Within Marche-en-Famenne, Bistrot Blaise (French Contemporary) and Les 4 Saisons (Modern Cuisine) are the main alternatives. Neither carries Michelin recognition, which makes La Gloriette the strongest credential in the immediate area. If you want to step up to a higher price tier and are willing to travel, Cuchara in Lommel and La Durée in Izegem operate at €€€€ with creative menus. See the full Marche-en-Famenne restaurants guide for a broader view.
Tasting menu availability is not confirmed in the current data, so this cannot be stated definitively. What can be said is that at €€, if a tasting menu is offered, it is likely to represent strong value relative to comparable Belgian kitchens operating at this recognition level. The Michelin inspectors' comment that there is more potential still to come suggests the kitchen is cooking at or near the leading of what the current format allows. If a tasting format is available on your visit, it is worth asking about , it will give you the fullest read on what Chef Bauche's kitchen is currently doing with the garden produce and seasonal sourcing.
| Venue | Awards | Price | Value |
|---|---|---|---|
| La Gloriette | Chef Olivier Bauche is committed to the well-being of nature. As a result, many sustainable initiatives have been implemented at La Gloriette's restaurant and hotel — and rightly so. Vegetables from the on-site garden also make a delicious appearance on the plate, though rarely in their pure form. Still, we believe that a fully plant-based menu would fit perfectly within the restaurant’s ecological philosophy. As a pioneer of the new generation of chefs — Jeunes Restaurateurs of Belgium — Chef Bauche has the potential to set an inspiring example in the realm of pure plant-based cuisine. The two Radishes are well deserved, and we sense that there’s even more to come.; Michelin Plate (2025); Michelin Plate (2024) | €€ | — |
| Boury | Michelin 3 Star | €€€€ | — |
| Comme chez Soi | Michelin 1 Star, World's 50 Best | €€€€ | — |
| Vrijmoed | Michelin 2 Star | €€€€ | — |
| La Durée | Michelin 2 Star | €€€€ | — |
| Cuchara | Michelin 2 Star | €€€€ | — |
Key differences to consider before you reserve.
Book at least one to two weeks ahead, particularly for weekend dinner. La Gloriette operates as both a restaurant and hotel on the Route de Bastogne, which means tables can fill with guests staying on-site alongside walk-in demand. At €€ pricing with Michelin Plate recognition, it draws visitors from across the Ardennes, so leaving booking to the last minute is a risk not worth taking.
The kitchen garden is the defining feature here: what appears on your plate reflects what is growing on the property at that time, so the menu shifts seasonally and sometimes week to week. Chef Olivier Bauche holds Michelin Plate recognition (2024 and 2025) and is listed among the Jeunes Restaurateurs of Belgium, which signals ambition without the price tag to match. At €€, first-timers are getting above-average cooking for a town of this size.
Specific dishes are not published in the available data, but the kitchen's identity is built around produce from the on-site garden, incorporated into Modern French preparations rather than served raw or simply. Lean toward vegetable-forward courses: that is where Chef Bauche's sustainable philosophy is most legible on the plate. Avoid anchoring your expectations to a specific dish — this is a seasonal, garden-led menu.
Yes, particularly for couples or small groups who want a proper sit-down meal without a city price point. The hotel-and-restaurant format on the Route de Bastogne means you can make a night of it, which suits anniversaries or milestone dinners well. It is not the high-ceremony environment of a full Michelin-starred room, but Michelin Plate recognition means the cooking is taken seriously.
At €€ with Michelin Plate recognition two years running, yes — the value case is clear. For context, Michelin Plate signals cooking that meets Michelin's standard for quality without reaching Star level, which at this price bracket in the Ardennes is a genuine over-delivery. If you are calibrating expectations: this is a destination-worthy meal, not a casual stop.
Within Marche-en-Famenne, Bistrot Blaise covers French Contemporary at a comparable register, and Les 4 Saisons offers Modern Cuisine as a local alternative. Neither carries Michelin recognition, which gives La Gloriette a clear edge on verified quality. If you are willing to travel further into Belgium for a comparison, the gap widens considerably.
Menu format details are not confirmed in the available data, so specific tasting menu pricing and structure cannot be verified. What is clear is that the kitchen's strength is in its garden-sourced, seasonally driven cooking, which tends to express itself best across multiple courses rather than a single dish. At €€ pricing, a multi-course format here would represent good value by Belgian standards if available — confirm directly with the restaurant before booking.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
