The story

Frank: A Thoughtful Vegetarian Kitchen in Historic Kortrijk

The chef and the kitchen

Frank establishes a dedicated vegetarian kitchen in historic Kortrijk. Former teacher and trained illustrator Eline Gheysens left the classroom to lead the cooking here. Her background in visual composition shows through careful plating and seasonal menu planning. The restaurant earned its place on the 2026 Le Fooding list for maintaining that deliberate approach without compromising on daily freshness. She adjusts portions based on market arrivals, keeping the vegetarian cooking grounded in practicality.

Standout dishes

The vegetarian menu frequently highlights mushroom and leek gyoza served with a sesame soy dip. Guests often order the sweet potato halves filled with spinach, goat cheese, cranberries, and pecans, then finished with a tahini mustard drizzle. Hearty baos arrive with shredded oyster mushrooms and pickled vegetables tucked inside soft steamed dough. Fresh pasta like bucatini with creamed spinach and artichoke moves quickly through the service window, while beetroot borscht with horseradish cream rounds out the savory lineup.

Room and atmosphere

Century-old timber frames support walls painted in retro red and deep Klein blue. A narrow kitchenette serving hatch connects the prep space directly to the dining area. Patrons watch sauces reduce and pastries rest on glass trays behind the counter. Monthly all-inclusive brunches transform the morning routine into a relaxed gathering spot for families and casual visitors.

Recognition

Awards & accolades

2026

Le Fooding

Listed

Details

At a glance

Le Fooding 2026 — Listed

Services Kids friendly, Takeaway, Vegetarian

History

On the record

2026

Le Fooding — Listed

Making the jump from the classroom to the kitchen was frankly rather easy for thirty-something Eline Gheysens (a former teacher and trained illustrator), who swapped the blackboard for this cool little café with retro red and Klein blue tones, in a century-old traditional Kortrijk house. The day we went, the lunch menu kept things vegetarian – but can often be customized for carnivores: mushroom, leek and carrot gyoza with a sesame oil and soy sauce dip; droolworthy sweet potato stuffed with spinach, goat cheese, cranberries and pecans, topped with a tahini mustard sauce; followed by a trio of homemade baos that were a tad flat, offset with the generous shredded oyster mushroom, cabbage and carrot stuffing, boosted by a peanut sauce. Through the kitchenette serving hatch, we caught a glimpse of: homemade bucatini with creamed spinach, artichoke and lemon; plus bright pink beetroot borscht with parsnips, potatoes and horseradish cream. For dessert (or for teatime), we ogled the pastries of the day on display: apple cake, pear frangipane tart, cheesecake, chocolate almond tart or even some seriously delicious carrot cake chokka with walnuts. Added bonus: every first Sunday of the month, lunch turns into brunch with an all-inclusive set menu. //Alba Nebbioli

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Established

Location

Find us

Grote Kring 12, 8500 Kortrijk, Flandre Occidentale, Belgique
Kortrijk, Belgium