The story
In Sint-Denijs-Westrem, on the edge of Gent, Sensum brings a considered, contemporary approach to dining. Chef Maurice De Jaeger leads the kitchen, where the focus is on seasonality and precision. The restaurant’s Modern Cuisine is built on clear, balanced flavours, with dishes that change to reflect the best of each season.
The setting is a key part of the experience. The dining room is refined and comfortable, but the real draw in warmer months is the Sensum Terrace. Overlooking the water and next to the castle of Sensum, it offers a rare combination of gastronomy and a relaxed, open-air atmosphere. The restaurant’s Michelin star, awarded for high quality cooking, is a natural fit for this level of ambition.
The kitchen works with exceptional ingredients, from Holstein beef and wild turbot from the North Sea to Challans black-foot chicken. The menu is structured around clear, seasonal compositions. A lunch menu offers four courses, while the evening experience builds through five, six, or seven courses, with the option of a langoustine supplement.
Standout dishes include a Wagyu A5 with smoked soy, daikon, and coriander, and a strawberry dessert with kalamata olive, huacatay, and olive oil. The cheese board from Tricht is a classic finish. Every dish is a study in texture and balance.
Head sommelier and owner Deborah Hellburg has built a wine list that spans hundreds of references from around the world. The selection is thoughtful and varied, with multiple styles to match the menu. Whether you start with a rosé bubbly or a Sensum Sour, the wine is integral to the meal. The restaurant is open for lunch and dinner Monday through Wednesday and Friday, with special Saturday openings.
Recognition
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