ViEr

ViEr is a small contemporary restaurant led by Bas and An that relocated from the cloister of Saint Vincentius and retains that original concept. Bas trained at hotel school Ter Duinen in Koksijde and at the Hotel School of Namur and has worked in numerous renowned kitchens. The team sources regionally through a weekly collaboration with "De Poort" and from a vegetable garden plot 1 km from the restaurant that supplies herbs, flowers and peas in season, and pursues a low-waste policy: meat, fish and vegetables arrive unpackaged, are prepared on site and residual waste is minimised. The restaurant is recognised by the Michelin Guide (Selected), offers reasonably priced menus and specialises in tasting formats such as "Bas his choice" on certain evenings. Housed in a notary house originally built by H. Reyntjens in 1854 with a magnificent façade in the heart of Kortrijk, ViEr presents a historic setting. An is responsible for a stylish, warm and smooth front-of-house service, and guests can choose between areas with high or low seating. The kitchen is market-driven and seasonal, following a "pure products" approach of simple technique and bold, balanced flavour. The team offers tasting menus and composed à la carte dishes that highlight regional produce, seafood and meat while including vegetarian options. Specialties include Breton Ostra Rega oysters; sea bass with marinated tomato and herbs; fish of the day with mussel jus and saffron; quail stuffed with summer truffle; vitello tonnato with veal tongue and confit pepper; and agnolotti with scamorza, girolles and whey sauce.