The story
In Sint-Niklaas, Kokovin brings together tradition and a light contemporary touch. Chef Dominik and his son Francis work side by side, combining their skills in a kitchen that earned a Michelin Recommendation in 2026. The cuisine is classic in its foundations, but the plates tell stories of evolution and personal style.
Dominik and hostess Peggy met at hotel school PIVA, both children of pâtissiers. After Dominik refined his technique at top-level internships and at Auberge Napoleon, they opened Kokovin in 2001. Today, the restaurant is a fixture in the Waasland region. The cooking is a refined mix of classic and contemporary – a phrase the restaurant uses to describe its own style. That means classic cuisine built on precise technique, but with modern accents and bright, clean flavours.
The menu is a la carte and a degustation (€89, with an optional wine pairing for €39). The degustation shows the kitchen’s character: tomato burrata with either Basque anchovy or Serrano ham, baby lobster with white asparagus and Champagne sauce, onglet royale with a green chimichurri, and a Brussels waffle dessert with lavender cream and Melsele strawberries. A cheese course from affineur Inge Schoonvliet is available. The kitchen asks tables to choose a maximum of three different starters and mains, which suggests careful, individual preparation.
The dining room is stylish but not stiff. Peggy leads the front of house with a warm smile and attention to detail. Many guests have been returning for years. The restaurant describes itself as a place where “gezelligheid and gastronomy meet” – where good food deepens conversation and creates memories. Private dining is available, and there are special Monday and Thursday evenings.
Kokovin is closed Tuesday, Wednesday, Saturday lunch, and Sunday evening. It is a place to experience classic cuisine as a craft, shaped by two generations and served with genuine hospitality.
Recognition
Ambience
Details
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