The story
De Kristalijn sits in Genk, Belgium, where the dining room shifts with the seasons – a deliberate choice that lets guests experience the same kitchen in a different light throughout the year. Chef Koen Somers and his team work from the conviction that every day should be about “het allerbeste gaan” – going for the absolute best. The result is a classic menu, rooted in French technique, but lifted by modern accents that keep the food surprising without ever feeling forced.
Chef Somers lets the seasons dictate the composition. The menu changes accordingly, and the kitchen’s precision shows in dishes that read simply but deliver layered flavours. A langoustine signature – tomato, paprika, red miso and nori – appears as a supplement on the market lunch, while the full Kristalijn menu offers a Hamachi starter with green pepper, ponzu, avocado and corn. The balance between tradition and invention is evident: a classic calf’s tongue agnolotti, a coquelet with green asparagus and morel, and a Wagyu A5 supplement with aubergine, shiso and black garlic sit alongside a bright Amalfi lemon dessert with red fruits, meringue and white chocolate.
The restaurant’s commitment to high-quality cooking earned it a Michelin star in 2026, a distinction that aligns with the team’s daily pursuit of excellence. The wine list is carefully curated, and the kitchen accommodates vegetarian preferences without compromising on depth of flavour. Whether you visit for the three-course lunch or the longer evening tasting menu, De Kristalijn delivers a meal that feels both timeless and of the moment.
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