Les Deux

The story

Les Deux: Modern French Seasonal Cuisine in Heist-op-den-Berg, Belgium

A living room restaurant with pure, seasonal cooking

At Les Deux, the concept is simple: a fixed menu built around the best ingredients of the moment, served in a setting that feels like home. Chef Jan Van Rompaey runs the open kitchen while Anke Luyten looks after the dining room, ensuring every guest receives personal, unhurried attention. The restaurant has earned a Michelin Recommendation, a recognition that underscores the quiet precision and clarity of the cooking.

The menu changes with the seasons, but always stays rooted in pure, Modern French technique. Ingredients are sourced for their peak quality — from “Balfego” tuna with green zebra gazpacho and citrus, to turbot with consommé, celery, and apple. A starter of salmon trout with dill and sour cream gives way to ravioli filled with European lobster and tarragon in a bisque. Main courses might feature veal filet with a croquette, peas, and carrots. Dessert brings strawberries with rhubarb, mousse, and tartelette. A cheese selection is available as an alternative.

Lunch and dinner, weekdays and weekends

Les Deux serves lunch on Mondays and Fridays (Thursdays by reservation for groups of six or more), and dinner from Monday through Saturday evening, plus Sunday lunch. The lunch menu offers three courses for €60 or four for €70, including a business lunch option at €50. Dinner runs five courses at €95 or six at €105, with a beverage pairing available per glass.

The restaurant also accommodates vegetarian requests and dietary needs — guests are asked to mention these when booking. The result is a relaxed, intimate experience where the food speaks for itself, and the hospitality feels genuinely personal.