The story
Terminus is not a typical restaurant — it is the extraordinary story of a remarkable family with a singular history. What began in the 1930s as a modest farm with a small border shop has steadily grown into a family concept where gastronomy and local products are inextricably linked. Located at the border crossing of Abele-Steenvoorde, near Godewaersvelde, this is a place that honours its origins.
The guiding philosophy here is simple: enjoy pure products with kindness. The kitchen focuses on classic French and country cooking, letting the ingredients speak for themselves. Seasonal suggestions change regularly, always prepared with clean, honest flavours.
Terminus’s commitment to quality and value has earned it a Michelin Bib Gourmand, an award that celebrates good quality, good value cooking. It is a fitting nod to a restaurant that balances refinement with a welcoming spirit. The atmosphere is one of "minzaam genieten" — gracious enjoyment — where the meal feels both special and unpretentious.
Terminus is part of a larger, thoughtful ecosystem. On site, you will also find a Superette (a fresh market for cooking with top products at home) and a Caviste (wine cellar), as well as a station, tabac, and café. It is a destination where you can eat, shop, and linger — all rooted in the same dedication to terroir and hospitality. Whether you come for a daily special, a full menu, or a carefully chosen bottle of wine, Terminus offers a genuine taste of the region.
Recognition
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History
good quality, good value cooking
Terminus! Last stop, dinner’s ready! Owner of this neo-roadside diner posted up along the edge of the highway, in addition to a nearby minimart and a wine shop, Pieter Verheyde (a former sommelier at Hof Van Cleve) has got you covered! And even if the matriarch Kathleen Vanderbeke hung up her apron in 2020 after 35 years of good and loyal service behind the stoves, her son now keeps an eye on things. His credo? Seasonal cuisine and first-class local meats, starting with the barbecue. It’s not surprising that the place attacts a colorful crowd (hardcore truckers, star chefs, families, businessmen, gastronauts dining solo, etc.), which flocks here every day, always wanting more! For us, this time: well-fried pork brains with lettuce and sauce gribiche; pink pigeon breast served with crispy sweetbreads, foie gras and fresh fries; and sole meunière with coleslaw, glistening in a tasty vinaigrette. And for that little something extra, a pot of frying butter – the height of nostalgia. And to close the deal, an honest rum baba. There’s no need make a song and dance about the place, let’s keep things fuss-free! // Casimir
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