The story
Chef-owner Steven Persyn, trained at the hotelschool in Koksijde, runs Numerus Clausus in Lier. His kitchen follows a French classic-tinged approach, letting the ingredients speak for themselves. The restaurant’s location opposite the birthplace of Felix Timmermans, near the Sint-Gummaruskerk, sets a refined yet unpretentious tone.
The heart of Numerus Clausus is a three-course market menu that changes daily according to what is available. Guests can choose a lunch or evening option, available only per table. The menu highlights seasonal produce and classic techniques. Among the à la carte dishes are carpaccio of scallops from Dieppe with Jerusalem artichoke, Granny Smith, and samphire; young duck breast with carrot, ginger, and gingerbread; and roasted John Dory with cauliflower and a mussel jus. Desserts include a tiramisu “otherwise seen,” a warm tarte Tatin, and an assortment of aged cheeses.
The dining room is air-conditioned, and on warm days a charming terrace offers outdoor seating. The wine list, described in detail on the website, supports the menu with thoughtful selections by the glass and bottle.
Numerus Clausus has earned a Michelin Recommended award for 2026, a fitting nod to its consistent, ingredient-driven French cuisine in Lier.
Recognition
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