Bartholomeus
Heist, Belgium
⭐2 Stars
The Experience
From Michelin Guide
Bart Desmidt, with his right-hand man Philip and the gracious Sandra, invite you to sample a fantastic feast of flavours in Bartholomeus, a swanky restaurant with Japanese overtones. Admire the cheerful chefs seamlessly working together in the open kitchen. The 18 seats around the counter are reserved for connoisseurs of high-flying cuisine. There is a single set menu and Sandra can be relied upon for judicious wine-food pairings, delving into a splendid cellar with a stellar selection of wines by the glass. The cast of exceptional ingredients features stars such as turbot, truffle and scallops, all of which are crafted with consummate know-how. Creative, bang-on dishes designed to showcase the ingredient, courtesy of deceptively simple recipes that combine creativity and intensity. In an approach that errs towards minimalist, oysters, wagyu and lemon explode in a festival of flavour or different textures of langoustines are combined in a gutsy briny dish that is subtly underscored by caviar. The chefs’ superlative technique and boundless creativity left us reeling – you won’t be disappointed by their carte blanche menu…
Unique Things
From Visitor Experiences
Exclusive Counter Seating for 18 Connoisseurs
Bartholomeus features a unique seating arrangement with only 18 seats around an open kitchen counter, creating an intimate and interactive dining experience where guests can observe the chefs at work closely.Japanese Overtones in a Modern Belgian Menu
The restaurant is noted for its modern cuisine with subtle Japanese influences, blending minimalist presentation and creative intensity, such as dishes combining oysters, wagyu, and lemon or langoustines with caviar.Single Set Carte Blanche Menu with Expert Wine Pairings
Bartholomeus offers only one set menu, a carte blanche designed to showcase exceptional ingredients like turbot, truffle, and scallops, complemented by carefully selected wines from a stellar cellar, expertly paired by the sommelier Sandra.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Bartholomeus in Heist are:
- Turbot: A prized fish featured prominently, showcasing the chefs' consummate know-how in preparing it with minimalist yet creative techniques to highlight its natural flavors.
- Truffle: Used to add depth and luxury, truffles are part of the exceptional ingredient cast that elevates dishes with their distinctive aroma and taste.
- Scallops: A key ingredient in signature dishes, often combined with contrasting elements such as chili, avocado, citrus, and spices to create a complex and balanced starter.
- Oysters: Featured in dishes that emphasize texture and flavor contrasts, sometimes paired with wagyu and lemon for a festival of flavors.
- Langoustines: Used in briny, gutsy dishes combined with caviar to underscore subtle flavors and textures, demonstrating the chefs' superlative technique and creativity.
These ingredients are central to Bartholomeus's approach of combining creativity, intensity, and minimalist recipes to showcase each element's unique qualities in their carte blanche menu.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Not specified in the provided sources.
Signature Dishes and Prices
- Turbot: €60
- Truffle: €80
- Scallops: €50
A La Carte (not detailed)
- Note that the menu is not fully detailed, but it's mentioned as having 21 options.