The story
Het Vliegend Tapijt in Kortrijk delivers a grounded approach to modern Belgian bistro cooking, guided by chef Felix and his partner Nel. They took over the family establishment in July 2011, continuing a tradition that began in 1985. Felix shapes each plate through seasonal intuition rather than rigid formulas. This commitment to honest, ingredient-driven plates earned them a 1 Radish distinction in the 2026 We're Smart Green Guide.
The menu shifts regularly to match local harvests, featuring dishes like grilled sardine roasted with aubergine, elephant garlic, and za’atar, or lamb loin finished with tomato, paprika, and polenta. A crisp zucchini blossom stuffed with house ricotta pairs with sweet peas, while a final course often highlights cherries tossed with pistachio and dark chocolate. Felix sources heavily from nearby farms, keeping this Belgian cooking rooted in what arrives fresh that week. Even the European lobster appears simply prepared alongside garden fava beans when the season allows.
Dining here feels intentionally informal, with tables arranged for easy conversation rather than formal distance. Nel manages the beverage program, prioritizing biodynamic and natural wines that reflect strict field practices and minimal cellar intervention. Labels arrive chosen for pure expression rather than heavy manipulation, aligning with their laissez-faire winemaking philosophy. Guests can order these bottles by the glass to match each course, or explore a curated cheese selection as a quiet alternative to sweet desserts.
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History
Felix François didn’t fall far from the tapijt. Having earned his stripes at ’t Oud Konijntje and La Durée, he then took over the family restaurant Het Vliegend Tapijt with his wife Nel Desmet, 10 years ago. All that’s left of his parents’ old-school bistro is the name, swapping the traditional vibes for stripped-back interiors and refining his dad’s generous cuisine with verve. That day at lunch: an invigorating elixir of yuzu and pineapple white tea paired with a trio of appetizers – a flaky mushroom pastry, a crunchy sesame and ras el-hanout carrot roll with a butternut layer, a leek round rolled in nori with a smoky leek mayo; followed by a dapper daikon millefeuille layered with pea cream, topped with a thick cottage cheese sauce and a drizzle of wild garlic oil; unusual hops shoots paired with cured egg yolk and chunks of smoked cod, doused in a chervil and wheat beer sauce; beautiful steamed pollack steak nestled in fennel mousseline, whipped into action by a frothy mussel jus, paired with pretty charred pointed cabbage and peanut crumble; before a delectable siphoned chocolate mousse, blood orange sorbet and crispy chocolate tuiles. On top of that, a bite-sized pastry as an added bonus: the chef’s (award-winning) interpretation of the traditional Kortrijkse Knibbels, a nap-inducing sweet fritter topped with caramel sauce. //Alba Nebbioli
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