The story
Tafeltje Rond calls itself “a touch of Paris in Beveren,” and the promise holds true. In a quiet street off the town centre, this restaurant serves classic French cuisine with a seasonal sensibility that feels both timeless and fresh.
The chef works from a deliberately concise à la carte menu – “age-old classics with a distinctive twist,” as the team puts it. Quality is pursued in depth, course after course. Lunch brings a light, market-driven menu (two courses €46, three courses €56), while dinner expands into a full selection of starters and mains.
Starters range from Hamachi gravad lax with fennel and mustard seed to a langoustine with calf’s tongue, broad beans and wild garlic. There is steak tartare with fried egg yolk and horseradish, and Bouchot mussels with Vadouvan curry. The kitchen also offers calf sweetbread with green asparagus “Carbonara.”
Mains include cod à la Grenobloise with leek and Mimolette, sea bass baked in a salt crust for two, and guinea fowl with asparagus, morels and Dauphine potato. The vol-au-vent uses black-foot Challans chicken and calf sweetbread, served with hand-cut fries. For a grand finish, there is Anjou pigeon “à la broche” or a Filet Pur Rossini with foie gras and truffle.
The menu changes with the seasons – the spring 2026 version is already in place – and the kitchen adapts daily to what the market offers. That commitment to seasonal classic French cuisine has earned Tafeltje Rond a Michelin Recommendation, a nod to its consistent, thoughtful cooking.
The dining room is open for lunch and dinner on weekdays only, closed Saturdays, Sundays and public holidays. For groups, the restaurant opens exclusively for private parties and can cater events. A handful of partner accommodations lie within a five-minute walk, making an overnight stay easy after a long meal.
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