'Restaurant Arenberg, Top gastronomy, hospitality and no concerns!'
During the 17th century, the estate formed part of the lease holding of the Jesuits. Later, it became the property of the Duke of Arenberg. After the first World War, the field was taken over by the Belgian State. During the second part of the 20th century, the building had the function of breeding of calves and horse-gear.
October first, 1996, Iris and Lieven Demeestere opened there the intimate and modern restaurant Arenberg.
Lieven Demeestere is a Master cook in “The Order of the 33 Master cooks of Belgium” and member of the “Disciples of Auguste Escoffier”.
What makes Arenberg so unique is the flexibility in the various formulas and menus:
on weekdays, at lunchtime, the lunch of the day, consisting of the seasonal products on the market;
on every service from Tuesday at noon to Friday at noon, the “menu à la carte” where each guest composes his own 3 course menu at a fixed price. Formula appreciated by each businessman !
the menu "Arenberg” 4, 5 or 6 courses - innovative with a classic touch - summit for each gourmet;
the menu "Lunch" 3 courses All-in (only available on Saturday at noon) with choice between 3 starters, 3 main courses and 3 desserts.
From the opening, one principle stands first : creating a kitchen which excels in culinary top quality.
Cooking is a passion, intended for enthusiastic people who impose themselves daily creativity, inventiveness, perfection and, not at least, organization. All this finds its reflection in both the dishes as well as in the welcome, the service and the young setting of the restaurant. In the entire set-up, the terms “honesty” and “simplicity” predominate. Qualitative top products, ultra-fresh herbs and vegetables, tasteful bouillons, gentle olive oil and a lot of love for the profession are the ingredients for a light, creative kitchen, chock-full of known and new tastes, completed with adapted wines as you wish !
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