Goffin

Goffin holds one Michelin star and centres its cooking on precise flavour combinations. The kitchen works daily from regional, high-quality seasonal ingredients, drawing on herbs and spices to add depth while aiming to bring multiple complementary tastes together on a single plate. The team respects classical technique and collaborates with specialist suppliers, with cheeses supplied by kaasaffineurs Van Tricht; the sommelier develops inventive pairings, offering traditional wine matches and house-made non-alcoholic juices. The house has a 15/20 Gault&Millau score. The dining room exudes understated luxury and timeless elegance in an intimate, carefully designed setting; materials, lighting and discreet, attentive service create a serene, refined atmosphere that places gastronomy centre stage. Modern fine-dining cuisine is presented as a single seasonal tasting menu that evolves with the seasons and is built from regional ingredients. Classical technique combines with inventive contemporary expression and specific methods such as wood-fire roasting to achieve refined, well-balanced flavour combinations. Timothy Goffin is the chef. Specialties include Saint-Jacques (scallops) with ponzu gel and pil pil; ravioli filled with lobster ragout; wood-fired roasted pigeon; caramelized stewed onions with truffle cream; and a dolce de leche of sunchoke (aardpeer).