The story
At Vivendum in Dilsen, chef Alex Clevers practices sustainable gastronomy by anchoring every service in seasonal regional produce. He sources ingredients from local growers to keep the ecological footprint deliberately low. This commitment to responsible sourcing earned the kitchen four radishes in the We're Smart Green Guide. The menu shifts constantly to match what arrives fresh from nearby farms.
This Belgian cuisine prioritizes precise technique over heavy sauces. A pumpkin ravioli arrives coated in a smooth sage butter emulsion alongside lightly seared noble prawns. Winter tables often feature toro tuna dressed with bright yuzu and warm dashi butter. Roasted pheasant rests on celery root purée beside a rich Calvados jus.
The property occupies a former chaplain’s house dating back to 1736. Wooden beams and stone walls carry a quiet rural character that balances modern comfort. Summer visitors frequently claim seats on the shaded garden terrace, which recently received recognition as the most beautiful outdoor space in Belgium. The cellar complements the food with regional wines, while the chef also bottles his own Gin N9 using nine traditional VOC spices.
Recognition
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