The story
Zarza brings a sharp yet refined approach to modern cuisine in the heart of Leuven. The restaurant’s sleek interior sets the stage for a dining experience centered on quality and hospitality. In warmer months, guests are welcomed into a renovated city garden, adding a serene outdoor dimension to the meal.
The kitchen focuses on market-driven menus. At lunch, a business formula offers a choice of two to three courses, including an optional intermediate course, with prices from €47. The evening is reserved exclusively for a degustation menu, available in five or six courses. The six-course option includes a cheese selection from the noted affineur Van Elsen.
The degustation menu changes with the seasons, but recent highlights include sea bass with tomato, basil, and avocado; North Sea fish with celery and tarragon; baby lobster with artichoke and kimchi; and Berugi beef with green asparagus and aubergine. A millefeuille with vanilla and strawberry rounds out the meal. Wine pairings are available per course, and the team accommodates dietary needs when notified at booking.
Zarza’s commitment to refined cooking and genuine service has earned it a Michelin Recommended distinction, a recognition that aligns with its consistent delivery of thoughtful, ingredient-driven plates. Whether for a structured business lunch or an evening of tasting, the restaurant offers a clear, composed expression of modern cuisine in Leuven.
Recognition
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Upholstered armchairs, an upright piano, a glass roof with a timber frame, a large outdoor garden area: it’s here in this muted, borderline pretentious setting that chef Gert Cordemans enjoys tickling Leuven locals’ taste buds. The day we went for lunch, after a trio of amuse-bouches to get the appetite rolling, he came at us full steam ahead with some dazzling dishes: Japanese amberjack ceviche, ramenasse black radish and verjus, together all delicately explosive; sea bass cooked to perfection and served levitating on a cloud of peas with thyme; fresh homemade tagliatelle that were by the book, enhanced with king crab meat and herbs galore; followed by the star of the show, high-flying pigeon breast with a full-bodied jus, sitting pretty with asparagus, wild garlic and shitake mushrooms. Before finishing on a sweet note with tangy rhubarb millefeuille that was on the right side of sour, with vanilla cream and wild rose sorbet. // Barbara Gù
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