The story
In the quiet West Flemish countryside of Gijverinkhove, part of Alveringem, De drie ridders offers a dining experience defined by its commitment to the land. The name—"The Three Knights"—hints at a sense of tradition and place, yet the kitchen looks firmly forward, guided by the rhythms of the season.
The restaurant’s philosophy is built on a farm-to-table approach, sourcing ingredients from nearby producers and its own surrounds. This is not a generic locavore trend but a genuine reflection of the kitchen’s daily reality: the menu changes with what is ripe, ready, and at its peak. The cuisine is seasonal, pure, and driven by the quality of each component.
De drie ridders has earned a Michelin Recommended distinction, a recognition that speaks to its consistent, honest cooking and the warmth of its hospitality. The dining room mirrors the landscape—unpretentious, comfortable, and focused on letting the food speak.
Guests come for dishes that highlight the essence of the region: vegetables, meats, and herbs that taste of the fields and forests nearby. The chef’s hand is evident but never heavy, allowing the natural flavors to shine. It is a place for those who value ingredient-led cooking, where simplicity is a strength.
Whether you are a local or traveling through the Westhoek, De drie ridders offers a meal that feels both rooted and refined—a true taste of seasonal Belgian farm-to-table dining.
Recognition
Details
History
In a remote corner of Westhoek, Bart Van Renterghem and Emily Bauden (ex-Willem Hiele) are riding on their high horses in this building dating from 1735, with an old-fashioned inn-like atmosphere (a gigantic mosaic tiled fireplace, an old wooden bistro bar, medieval chandeliers, tables made from stable doors). And my do they wow guests straight away with a duo of sourdough crackers shaped like playing cards; a (square-shaped!) smoked sausage with homemade mustard and toasted fennel seeds that pulls at the heart strings; half an egg with a slow-cooked yolk and grated egg yolk; before unveiling some excellent sushi Flemish-style – local potatoes rolled around smoked pork and topped with locally-grown quinoa. What came next? A great Wagnerian ride, made with regional products: a crazy good taco-pancake sautéed in leek oil and topped with maatjes, sautéed leeks and horseradish; brill doused in hollandaise and paired with a single plump white asparagus…. The knights of the round table better hold onto their hats: we’ve found the holy grail in Alveringem! // Kiko Zushi
Location
