Data menu

Restaurant Le Mystique

by Chef Raoul de Koning

A unique, authentic and joyful place. Our committed team cultivates love and passion
By pampering our guests, shaping their stay. Into memorable and delicious moments.

Seeking excellence, always with passion, our Chef, maîtres d’hôtel, commis and sommeliers,
Winemakers, producers, fishermen and gardeners, are the living actors of an exceptional terroir.

A la carte

Only served from Monday to Thursday
Not available on Friday, Saturday and bank holidays

Cold starters

Hemp | cucumber | labneh | radish

Beetroot | halloumi | sorrel | Granny Smith | basil | red onion | pomegranate | rye

Ceviche hamachi | langoustine | radish | passion fruit | salmon trout eggs

Goose liver | rhubarb | gingerbeer

Warm starters

Asparagus | laurel | tigernut | laurel oil | tahini

Black rice risotto | coffee | old Bruges cheese | spring vegetables

Sea bass from the josper | squid | chorizo | rouille | hollandaise sauce

White halibut | pork cheek | tandoori herbs | eggplant | sea lavender

Lambs Curry | coconut | samosa | pickled vegetables

Veal cheek | sweetbread | white onion | lime

Main courses

Mini Mediterranean vegetable | artichoke | tomato | eggplant | courgette | freekeh

Monkfish | baharat | Fideua | shellfish sauce | bell pepper

Dry aged beef loin from the josper | plankton sauce | spring vegetable

Young pigeon matured on hay | beetroot | artichoke | asparagus | jus

Dessert

Dark chocolate | Straffe Hendrik | honey | spiced ice cream

Pavlova | Greek yoghurt | yuzu |  kiwi

Fennel | Granny Smith | white chocolate | black lemon | sesame

Belgian cheese selection

from our local cheese master Caroline Zwartjes

Balade Régionale

Menu only available per table

Ceviche hamachi | langoustine | radish | passion fruit | salmon trout eggs

** Gooseliver | rhubarb | gingerbeer

White halibut | pork cheek | tandoori herbs | eggplant | sea lavender

* Lambs Curry | coconut | samosa | pickled vegetables

Young pigeon matured on hay | beetroot | artichoke | asparagus | jus

Fennel | Granny Smith | white chocolate | black lemon | sesame

Belgian cheese selection | from our local cheese master Caroline Zwartjes

cheese selection as an extra course

cheese selection instead of dessert

Menu Vert

Menu only available per table

Hemp | cucumber | labneh | radish

* Beetroot | halloumi | sorrel | Granny Smith | basil | pomegranate | rye

** Asparagus | laurel | tigernut | laurel oil | tahini

Black rice risotto | coffee | old Bruges cheese | spring vegetables

Mini Mediterranean vegetable | artichoke | tomato | eggplant | courgette | freekeh

Pavlova | Greek yoghurt | yuzu | kiwi

Belgian cheese selection | from our local cheese master Caroline Zwartjes

cheese selection as an extra course

cheese selection instead of dessert

Prices

4 course menu

matching wines 40 euro | a driver's sip 30 euro

* 5 course menu

matching wines 50 euro | a driver's sip 38 euro

** 6 course menu

matching wines 60 euro | a driver's sip 45 euro

Important !

On Fridays, Saturdays and bank holidays we only serve our 5 or 6 course tasting menus. For parties of 4 or more, we serve a single menu for the entire table. 
Please note that the menu may change according to the availability of our products and seasonal produce.

With advance notice we are happy to adjust the menu to accommodate certain dietary restrictions.  Please be advised that a charge of 5 euro per course is applied for last minute adjustments.

We proudly source our local produce from our local and regional farmers and bio-farmers ....

De Blauwe Spie | Luc Staelens | Marc Bleys | Koolmees | De Zwaluw | 't Dischhof
Damse kaasmakerij | Le vieux Moulin | Karditsel | Hinkelspel
Ferme du Chemin Chataigne | Geert Deceuninck | De levende aarde | Dirk Hebben
Koert Pleunis | Flietermolen | Flourpower | Molenakker | Basiaensen | Bioferme

Mentioned prices are in euro including VAT

Please note that the menu is subject to change depending on the availability of our fresh and seasonal products

If you have any allergies or intolerances, please ask our team
Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs can increase your risk of 
foodborne illness.