The story
In the heart of Tienen, Melchior occupies a 16th-century building with old brick walls and high ceilings. The space has been given a contemporary makeover, blending historic character with a modern feel. Here, chef Gilles Melchior and his team craft dishes that balance technical precision with an openness to global influences.
Chef Melchior calls his signature tasting menu "Melchiors' Choice" — a culinary adventure built on top-quality ingredients, pure preparations, and an Asian-inspired flavour palette. Think hamachi with sushi rice and yuzu kosho, or scallops with Jerusalem artichoke, beurre noisette, and sambaizu. A dish of langoustine pairs celeriac with kombu and parsley, while guinea fowl features winter truffle, witloof, and cevenne onion. The cooking is described as refined, with emphasis on concentrated sauces and respect for the original product.
The à la carte continues the same philosophy: classics like beef tartare with ponzu sit alongside Gambero Rosso with wasabi and sour cream, or a whole grilled turbot for two. The wine list is carefully chosen to match, with some surprising finds.
For the fourth consecutive year, Michelin has awarded Melchior one star, noting the chef's creativity, generosity, and his ability to weave Asian ingredients like yuzu and hoisin into a classical French framework. The guide praised the "perfect cuisson" of wild partridge and the finesse of a jus lifted with butter at the last moment. It is this combination of classical technique and adventurous spirit that defines Melchior's style of modern French and fusion cuisine.
Melchior offers both lunch and dinner, with a choice of the tasting menu or à la carte. The atmosphere is welcoming and unpretentious, supported by a team that takes its work seriously without being stiff. For diners seeking a clear, personal vision executed with skill, Tienen has a destination worth the journey.
Recognition
Ambience