The story
In the heart of Diest, chef Jente Van der Stappen has opened the bistro he always dreamed of. At 32 years old, he brings a wealth of experience from celebrated kitchens — including the two-Michelin-starred Colette and Het Land aan de Overkant — to his own intimate restaurant. His path to the stove was not the most direct: after studying accounting, Jente realised he needed to work with his hands, be creative, and be among people. He trained at the Spermalie cooking school and never looked back.
At Jerome, the focus is on high-quality French-Belgian cuisine. The menu is built on tradition and craftsmanship, with dishes that are simple but refined, always perfectly prepared. Starters include caramelised calf sweetbreads, scallop with Jerusalem artichoke and truffle, or classic shrimp croquettes. Main courses range from sea bass baked in a salt crust for two, to a rich vol-au-vent royal, and onglet de boeuf with bordelaise sauce and bone marrow. Desserts are served with theatre: the dame blanche is prepared tableside.
The dining room is overseen by Jente's partner, Alexe Matthijs, an experienced host who also selects the wines. In the kitchen, Laurens Van Gelder works as Jente's right hand. Every detail at Jerome is chosen with care, creating a total experience that lingers. It is a place where the love for refined, ingredient-driven cooking and warm hospitality come together.
This commitment to quality has been recognised by the Michelin guide, which recommended Jerome in its 2026 selection. For anyone seeking authentic, modern French-Belgian cooking in Diest, this is a new address to watch.
Recognition
Ambience
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