The story
Just outside Sint-Niklaas, in the quiet town of Waasmunster, Sense brings a precise, ingredient-led approach to Modern French cooking. The restaurant earned a Michelin star in 2026, a recognition that sits alongside a Gault&Millau score of 16/20 and an 88/100 from Foodtaster – clear signs of consistent, high-quality work.
The kitchen offers a flexible range of options. At lunch, you can choose a three-course (€69) or four-course (€89) menu. For dinner, the preferred route is the carte blanche: a five-course (€120) or six-course (€145) walk through the day’s best produce, selected by the chef. On Friday and Saturday evenings, only the six-course menu is served. Every menu can be extended with a “chef’s favourite” dish for an additional €35 per person.
The à la carte list changes with the seasons, but recurring signatures include Zonnevis ceviche, kikkerbillen (frog legs) with daslook (wild garlic), and asparagus op Vlaamse wijze – a classic Flemish preparation. Mains range from parelhoen (guinea fowl) with asparagus to wilde zeebaars (sea bass) with fideua and Holstein entrecôte with butterhead lettuce. Desserts are made to order, with a dame blanche and café glacé appearing on the menu. A cheese chariot and a selection of Bernard Anthony cheeses are also available.
On the first Sunday of each month, Sense hosts a Sunday Lunch – a four-course affair (details announced closer to the date). When weather permits, the terrace opens for alfresco dining, with the same menu served outside.
The restaurant welcomes private parties and events, and the atmosphere is one of understated elegance. The kitchen’s focus on Modern French techniques, combined with respect for local produce, makes every meal feel considered yet unhurried.
Recognition
Ambience
Details
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