De Pastorie

With great dedication and a wealth of expertise, Carl Wens reinvigorates classic recipes. His son Wout injects a youthful energy, incorporating occasional bursts of Asian finesse. Their sophisticated cooking engages the senses. For instance, they pair succulent pan-seared langoustines with carrots enhanced by the bright zest of ginger and orange, as well as pineapple variations and a creamy coconut curry sauce for a touch of delicate spice. A symphony of flavours in the warmth of an attractive family-run establishment.

Historic 17th-Century Pastorie Setting

• Het restaurant is ondergebracht in een 17e-eeuws historisch pand dat meerdere keren is gerestaureerd en getransformeerd tot een gastronomisch restaurant in Lichtaart/Kasterlee, met een historisch pastoorshuisverleden.

Belgium's Finest Terrace in a Garden of Centuries-Old Trees

• Het terras werd door Gault&Millau verkozen tot het mooiste terras van België. De tuin eromheen herbergt eeuwenoude bomen en een monumentale trompetboom die de dining experience extra charme geeft.

Purity-First Kitchen Philosophy in an Unpretentious Fine Dining Setting

• Het menu draait om puurheid en respect voor het product, met genieten op niveau in een ongedwongen sfeer.

Signature Ingredients

• Sea bass (zeebaars): Prepared using the ikijime technique to ensure pristine texture and flavor; the fish is further elevated with aromatic notes of verbena, bergamot and ginger, finished with a touch of caviar for a luxurious length.
• Verbena: A fresh, citrusy herb used to perfume the sea bass, highlighting its sweetness and adding a bright, herbal backdrop.
• Bergamot: A fragrant citrus component that provides a refined aroma and subtle bitterness, harmonizing with the sea bass and herbs.
• Ginger: Adds warmth and balance, contributing depth to the sea bass preparation.
• Caviar: Luxurious briny finish that accents the fish dish with a delicate pop of texture and flavor.
• Lobster: Central protein in another signature course, presented with vibrant accompaniments to showcase elegance and precision.
• Ajo blanco: Almond-based white soup used as a bright, creamy sauce for the lobster, bringing nutty, silky richness.
• Jalapeño: Adds lively heat and a fresh kick to the lobster pairing, creating contrast with the creamy ajo blanco.
• Hand-rolled couscous: Artisanal, delicate texture that accompanies the lobster, demonstrating the kitchen’s meticulous technique and craft.
• Fennel: Aromatic and crisp, offering a bright, licorice-like note that pairs beautifully with seafood.
• Blackberries (braambessen): Featured in desserts, providing a tangy, fruity counterpoint to sweeter elements.
• White chocolate: Nutty, creamy sweetness that complements the berry notes in the dessert course.
• Yoghurt: Creamy tang that balances sweetness and adds freshness within the dessert composition.
• Rice: Textural component in the dessert, helping to integrate fruity and dairy elements.
• Sake: Used in the dessert to impart subtle umami and aromatic complexity, tying the course together with a refined finish.