As per the annual tradition, gastronomy guide Gault&Millau takes stock of the culinary cream of the crop in Belgium in November. Once again, several of our chefs did exceptionally well in a variety of categories.
On 4 November, more than 2,000 restaurant owners, journalists and partners gathered at Brussels Expo at the Heysel to find out how Gault&Millau's anonymous inspectors had distributed their scores this year. No fewer than 1,400 addresses applauded the selection in the 22nd edition of the renowned dining guide.
These included, without a doubt, Chef of the Year from Sir Kwinten (Lennik), the five Young Chefs of the Year from Hert (Turnhout), Seir (Kasterlee), Bink (Turnhout), Bistrot Blaise (Marche-en-Famenne) and Entropy (Brussels), the exceptional tables with a score of 19/20 and five chef's hats Boury (Roeselare) and L’Air du Temps (Liernu), the whole range of recommended restaurants through to the very large tables that can boast a score of 12/20 to 18.5/20 or one to four chef's hats, the three highest newcomers, the twelve which have increased significantly, the fifteen themed winners for 2025, the new awards Cheese Experience and Lifetime Achievement Award, the atmospheric and high-quality H!P-selection and, finally, our best cocktail bars and chocolatiers.
All are genuine masters of the higher art of cooking who, without exception, know precisely how to indulge your taste buds.
