Culinair

Restaurant Culinair in Lauwe offers composed multi‑course menus served per table, including Cooking X‑perience, Talent & Passion, Lunch & Diner and Sundays@Culinair. Menus may require supplements for non‑allergy‑related changes; some overnight packages include breakfast when combined with certain menus. The restaurant is recognised by the Michelin Guide (SELECTED). The venue has a modern, warmly furnished interior with a terrace and intimate dining rooms, creating an inviting, relaxed setting. Owners describe a warm atmosphere shared with the adjacent villa B&B; the team recently opened that neighbouring B&B so guests can continue the restaurant’s atmosphere overnight. The cuisine is creative and contemporary, rooted in respect for seasonal ingredients and suppliers; the kitchen is driven by experimentation and a personal culinary signature, combining classical technique with inventive product combinations. Chef Steven Dehaeze trained at the hotel school Ter Groene Poorte; he and his wife Lisa Sibilla run the restaurant. Specialties: smoked eel panna cotta with hand‑peeled shrimp and wakame; John Dory fillet with squid‑ink fiduá and edamame; lobster fricasée with shimeji, soy shoots and Thai red curry emulsion; roasted young duck breast ‘five spices’ with confit croquette; blood orange and rhubarb dessert with dark chocolate namelaka and pistachio; signature fingerfood and teaser courses.