Belgium (Brussels Morning Newspaper) November 15, 2026 – Boury in Roeselare has claimed the sole top position in the 2027 Gault&Millau Belux restaurant guide with a score of 19 out of 20, while Gert De Mangeleer of Antwerp’s Hertog Jan has been named Chef of the Year. Announced during a presentation at Brussels Expo on November 9, 2026, the 24th edition of the culinary publication evaluates 1,311 establishments across Belgium, featuring 132 new entries and 160 restaurants that achieved higher ratings than in the previous year.
The anonymous inspectors of the French-originating culinary guide spent the past year travelling across Flanders, Wallonia, and the Brussels-Capital Region to assess establishments on food quality, service, atmosphere, and overall ambience. Compiled into a 722-page volume available in bookshops and online since November 10, 2026, at a retail price of 35 euros, the 2027 edition highlights significant movement at the upper tier of Belgian fine dining alongside regional honours for emerging chefs, newcomers, and casual dining concepts.
Boury Secures Sole First Place at the Top of the Rankings
In the 2027 edition, the three-Michelin-starred restaurant Boury in Roeselare, West Flanders, secured a score of 19 out of 20, making it the only establishment in Belgium to achieve that rating. While Boury has consistently held the leading score in recent editions, it previously shared the top spot in the 2026 guide with L’Air du Temps in Liernu, located in the province of Namur.
Following the latest inspection cycle, L’Air du Temps, led by chef San Degeimbre, moved down half a point to 18.5 out of 20. This adjustment places the Namur establishment in a four-way tie for second place alongside two prominent Antwerp venues—The Jane, operated by chef Nick Bril, and Zilte—as well as Sir Kwinten in Lennik, Flemish Brabant.
Major Climbers in the Upper Tier of Belgian Fine Dining
Sir Kwinten recorded the most substantial upward movement within the top five rankings. Led by chef Glenn Verhasselt, the Lennik restaurant rose by a full point from 17.5 to 18.5 out of 20, earning four chef’s hats. Speaking to regional media following the ceremony at Brussels Expo, Verhasselt described the full-point increase as unexpected, noting that he had hoped for a half-point progression given how rarely single-point jumps occur at that level of the guide.
Just below the 18.5 tier, Bozar Restaurant in Brussels entered the top 10 rankings after climbing to a score of 18 out of 20 and securing four chef’s hats. Other establishments in West Flanders that maintained strong positions at the 18 out of 20 mark include Bartholomeus and De Jonkman.
Further down the upper echelons, several restaurants recorded notable score increases to reach 17.5 out of 20 and four chef’s hats:
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Eliane in Brussels, led by chef Kobe Desramaults, rose by half a point to 17.5.
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Castor in Waregem (Beveren-Leie) climbed to 17.5 out of 20.
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La Paix, following its relocation to the Corinthia Grand Hotel Astoria in Brussels, debuted at its new address with 17.5 out of 20, joining established Brussels venues Comme chez Soi and Le Chalet de la Forêt at the same score.
Additionally, four establishments newly attained the 17 out of 20 threshold and four chef’s hats: De Aarde in Antwerp, Magis Terra in Tongeren-Borgloon, Nebo in Antwerp, and OAK in Ghent. Meanwhile, Arden in Rochefort and Rebelle in Kortrijk (Marke) advanced to 16.5 out of 20 with three chef’s hats, matching the debut score of Sanctus in Antwerp. Haut in Ostend, Komaf in Wommelgem, and Moscou by Danny Horseele in Ghent each reached 16 out of 20.
Gert De Mangeleer Named Gault&Millau Chef of the Year 2027
The headline individual honour of the 2027 guide—Chef of the Year—was awarded to Gert De Mangeleer of the two-Michelin-starred restaurant Hertog Jan in Antwerp, which holds a rating of 18 out of 20. De Mangeleer succeeds the 2026 laureate, Karen Torosyan.
Operating out of the Botanic Sanctuary Antwerp alongside long-time business partner and sommelier Joachim Boudens, De Mangeleer presents a menu influenced by Japanese culinary traditions. Beyond Hertog Jan, De Mangeleer and Boudens are the founders of several other culinary concepts across Belgium, including Bar Bulot, L.E.S.S. Eatery, and Babu.
In its official citation, the Gault&Millau editorial team described De Mangeleer as a passionate craftsman whose thirst for knowledge and attention to detail have established him as a versatile chef of international standing. The citation stated that elegance, distinct flavour, and depth serve as the common thread throughout his culinary work, noting that his methodical approach is paired with strong emotional commitment.
Regional Young Chefs of the Year and Lifetime Achievement Honour
Alongside the overall Chef of the Year award, Gault&Millau recognised three emerging culinary talents as Young Chefs of the Year for 2027, selecting one representative from each of Belgium’s three administrative regions:
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Flanders: Anthony Stoop of restaurant Komaf in Wommelgem.
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Wallonia: Mathieu Vande Velde of restaurant Le Roannay in Stavelot (Francorchamps).
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Brussels-Capital Region: Ruben Christiaens of La Villa Lorraine in Brussels, who received the regional distinction five years after an earlier Young Chef recognition.
The ceremony at Brussels Expo also featured a Lifetime Achievement Award presented to Pierre Wynants, the former chef of the renowned Brussels restaurant Comme chez Soi. Wynants, who led the kitchen at the Place Rouppe establishment until his retirement in 2006—during which time the restaurant held three Michelin stars and a 19.5 out of 20 Gault&Millau rating—received a standing ovation as the family-owned venue marked its 100th anniversary in 2026.
Notable Newcomers and Discoveries Across Belgium
Out of the 132 restaurants newly included in the 2027 edition, the Gault&Millau editorial board designated three regional Notable Newcomers based on the strength of their debut ratings:
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Flanders: Fuzz in Antwerp, led by chef Tom Loockx, entered the guide directly with 15 out of 20 and three chef’s hats.
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Wallonia: OM in Embourg, under chef Olivier Massart, led Walloon newcomers with a score of 14.5 out of 20 and two chef’s hats.
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Brussels-Capital Region: Cosmos in Ixelles, headed by chef Kevin Perlot, was named the top newcomer in the capital with 14 out of 20 and two chef’s hats.
In a separate regional category titled Discoveries of the Year, the guide honoured Lucie in Ronse (Renaix) for Flanders, La Belle Équipe in Brussels for the capital region, and Maison Nuage in Tinlot (Abée) for Wallonia.
Trendiest Restaurants Spotlighted in the 2027 H!P Selection
In addition to traditional fine-dining rankings, the 2027 guide includes four thematic supplements, among them the H!P selection. The H!P list features 230 venues—including 35 new additions—where contemporary interior design, concept, and a relaxed atmosphere take centre stage while maintaining Gault&Millau’s culinary standards.
For 2027, the editorial team selected three regional H!P award winners:
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Flanders: Shibuya in Bruges.
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Brussels-Capital Region: Ôngbà in Ixelles (Elsene).
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Wallonia: Chez Rouge in Namur.
The guide also named three regional winners for the Fun Award (Prijs-Plezier), recognising establishments offering high culinary value for money: Clay in Opwijk for Flanders, Môme in Ixelles for Brussels, and Yirmi in Namur for Wallonia.
Thematic Awards Recognise Sommeliers, Artisans, and Specialised Dining
The 24th edition of the Gault&Millau Belux guide distributed 24 national and thematic distinctions celebrating specialised hospitality roles, beverage programmes, and dining formats.
In the beverage and hospitality categories, Lucas Ernes of Imprévu in Houthalen-Helchteren was named Sommelier of the Year, while Bar 21 in Brussels, led by bartender Amar Hennebert, won Cocktail Bar of the Year 2027. La Roseraie in Modave received the award for Service Team of the Year. For wine curation, Gillis in Ghent won Wine List of the Year, Pacht 26 in Aalst (Gijzegem) claimed Belgian Wine List of the Year, and Racines in Ixelles was recognised for Best Selection of Wines by the Glass.
Among specialised culinary and venue categories, the 2027 laureates include:
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Artisan Chef of the Year: Vincent Greeve of De Pottenbrug in Antwerp.
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Brasserie of the Year: den Bourgondiër in Antwerp (Wilrijk), led by chef Jeroen Daman.
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Gastro-Bistro of the Year: Chez Flo in Flémalle, led by Florence Porignon.
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Asian Restaurant of the Year: Kiss The Chef in Ostend, led by chef Daorung Kaenphutsa.
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Trattoria of the Year: Bottega Vannini in Brussels (Woluwe-Saint-Pierre).
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Vegetable Menu of the Year: Mauvais Choix in Brussels.
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Dessert of the Year: Eed in Leuven, led by chef Philippe Heylen.
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Cheese Experience of the Year: Le Château du Mylord in Ellezelles.
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Most Beautiful Terrace: Schatteman in Oostkamp (Hertsberge).
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Most Beautiful Restaurant Design: Magis Terra in Tongeren-Borgloon.
Alongside the Belgian selections, the 2027 Belux edition incorporates a dedicated section titled A Taste of Luxembourg, detailing laureates and recommended dining addresses across the Grand Duchy.
