Plek

The story

Plek in Brussels: Seasonal Dining in a Sonian Forest Barn

The Kitchen and Its Leadership

Plek delivers seasonal Belgian cooking just beyond the Brussels border. Chef Caroline Stevenart, formerly of Tero, directs the kitchen with a focus on straightforward techniques and clean ingredient profiles. Her team sources exclusively from certified organic suppliers to maintain consistent quality across every service. This commitment recently earned the venue a spot on the Le Fooding guide for 2026.

Hearty Plates and Daily Offerings

The Belgian rustic kitchen rotates its offerings with weekly harvests but centers on deeply satisfying preparations. Guests frequently order a smooth celeriac, cauliflower, and tahini soup that highlights earthy root vegetables. A grilled cheese layered with Comté, wild ramps, and roasted chard arrives alongside house pickles, while slow-braised beef goulash simmers in a rich tomato reduction until tender. Dessert plates alternate between dark chocolate cookies and a classic tarte Tatin, with lighter savory bites available throughout the afternoon.

A Converted Barn Designed for Community

The dining hall occupies a repurposed barn inside the historic Groenendael priory grounds, placing guests directly beneath the Sonian forest canopy. Founders Lucie Mosneron, architect Xavier Houben, and naturopath Lara Van Cauwenberghe arranged the interior using exposed timber and low amber lighting to create a grounded atmosphere. Long communal tables anchor the floor plan, naturally encouraging conversation among visitors. The space operates alongside coworking studios, allowing patrons to transition seamlessly from desk work to dinner.