The Black Knife

The story

The Black Knife in Hasselt – Michelin-Recommended French Fine Dining

A partnership born of shared ambition

Yanaika Skrzyszkowiak and Niels Vranken are partners in crime. They opened The Black Knife together, driven by a love for hospitality and gastronomic dining. Their aim: “an exclusive experience where good food is central, with the highest quality in products and service.” The restaurant, located in Wellen just outside Hasselt, earned a Michelin Recommended distinction in 2026 – a recognition that aligns with their uncompromising standards.

Chef Yanaika’s path

Yanaika’s career began in the public eye: she finished second in the first season of the Belgian TV show Mijn Restaurant in 2008. She later ran Exquisa in Hasselt, where her potato dishes became a signature. In 2011 she was named BRU Ladychef of the Year and published her first cookbook. Now at The Black Knife, she continues to cook creatively, supported by a passionate team.

The team behind the experience

Thomas, the maître d’hôtel and sommelier, greets guests with a smile and pairs each dish with wine, drawing on years of experience to find the ideal combination. Kirsten, the pastry chef, previously worked with Yanaika and brings a love for desserts inspired by Roger van Damme. She handles the cold kitchen, desserts, and pastries, aiming to spoil guests with sweet treats.

A kitchen guided by principle

The kitchen works with local products as much as possible and holds the principle of “no food waste” in high regard. That’s why the restaurant offers a fixed menu – a single, carefully composed sequence that changes with the seasons and the market. On Saturdays only a 6-course menu (or 6-course plus Chef’s Bite) is served. The French cuisine is expressed in dishes like hamachi with jalapeño and yuzu, harder with tomato and ponzu, or zeeduivel with pea and katsuobushi. A Chef’s Bite – an extra course featuring wagyu with oyster and Royal Belgian Caviar, or lamb with black garlic and sakura – can be added for those who want more.

Lunch menus (3 or 4 courses) change weekly, inspired by the day’s fresh market offerings. Dinner expands to 4, 5, or 6 courses, always with the option of wine pairings chosen by Thomas.

The Black Knife today

The restaurant is closed for annual leave from 13 July to 30 July 2026. But when it’s open, the team is ready to welcome guests for lunch or dinner, offering a focused, ingredient-driven experience that has already caught Michelin’s eye.