The story
Anobesia in Hekelgem delivers refined French cooking under the direction of Chef Geert Gheysels, who has led the kitchen since 1993. His menus shift twelve times annually to match what the surrounding countryside provides. A dedicated herb garden supplies fresh botanicals starting in spring, while every plate arrives à la minute using market produce. This dedication to French gastronomy keeps the offerings grounded in daily harvests rather than static tradition.
Kristine De Grave hosts guests alongside her husband in a spacious villa that opened three decades ago. Patrons often prefer the shaded outdoor terrace before retreating to the quiet salon after dinner. The dining room maintains a relaxed rhythm where conversation flows easily between courses. Regular visitors appreciate how the layout encourages lingering over post-meal coffee or tea.
The cellar holds roughly four hundred fifty bottles sourced from global vineyards and local estates. Geert and Kristine step behind the bar to recommend precise pairings based on budget and preference. Their commitment to thoughtful service earned the establishment two radishes in the 2026 We're Smart Green Guide. A separate digestif shelf displays forty distinct whiskies for those wishing to extend the evening.
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