Cum Laude

The story

Cum Laude in Leuven: Award-Winning Seasonal Cuisine in a Historic Setting

The kitchen and creative direction

Cum Laude in Leuven delivers a refined seasonal cuisine rooted in traditional haute techniques, guided by Chef Yogi Tabak. He works alongside sous chef Pedro Peres to build menus that prioritize fresh produce and deliberate flavor pairings. Their approach to fine dining earned recognition in the We're Smart Green Guide, which awarded the restaurant four radishes for its commitment to sustainability and precise execution. The kitchen operates with a tight rhythm, preparing every plate to meet exacting standards.

Signature plates and seasonal selections

Guests often begin with the signature Geay n°2 oyster crafted by Chef Tabak, while a plant-based shiitake preparation serves as a thoughtful alternative. The vitello tonnato layers thin veal with tuna, capers, and balsamic vinegar, followed by the tomato shrimp which combines crayfish and kaffir lime. Main courses feature sea bass cooked with sake and borlotti beans, or a focused portion of Wagyu Kobe A5 steak paired with Belgian fries. The Amalfi lemon dessert balances vanilla and pistachio, and the dame blanche arrives tableside for a quiet finish.

Space and service details

The dining room sits within the Great Beguinage, a centuries-old historic complex that frames the meals with quiet elegance. When conditions allow, guests can move to the outdoor terrace to enjoy the same menu under natural light. The venue maintains an intimate scale, accommodating groups of up to eight people who share a single tasting progression. Maître Cas Vuerinckx and assistant maître Christiaan Philipsen manage the floor with steady attention, ensuring the pacing matches the kitchen’s careful rhythm.