Sir Kwinten

Wine is central to Sir Kwinten, as you cannot fail but notice as soon as you cross the threshold of this imposing mansion. Flacons of wine are showcased in a display case and Gueuze beer bottles escort you on your way to the restroom. Yannick Dehandschutter is a consummate sommelier, who gets as much pleasure out of suggesting local beers and wine from the Dappeersveld estate as the production of a few daring winegrowers.Now make your way upstairs to the elegant dining room, where wine also takes centre stage, thanks to matches made in heaven courtesy of a classical lineup and unencumbered recipes crafted by chef Glenn Verhasselt. His sauces illustrate his immense knowhow and sensitivity by their fascinating subtlety. A textbook game sauce underscores the big-boned character of saddle of hare, while delicate blue lobster is enhanced with cannelloni stuffed with lobster meat and Flandrien Grand Cru cheese in an exquisite blend of generosity and delicacy. Whenever possible, the chef highlights ingredients from his native Pajottenland in a highly personal tribute.

Essence of Smaak: a terroir-forward culinary and wine philosophy

• The restaurant centers its cooking and wine pairing on the 'Essence of Smaak', focusing on letting the product shine on the plate and selecting wines that are pure, refined, and faithful to their terroir.
• The wine program is notably expansive for a fine dining restaurant: a fixed wine list with about 450 references, plus always around 20 wines available by the glass, emphasizing a deep commitment to terroir-driven choices.

Seamless post-dining extension next door at Ferment

• After lunch or dinner, guests are invited to enjoy a glass in Ferment, the adjacent concept, without having to travel far—a coordinated, multi-venue experience connected to Sir Kwinten.
• This close proximity and cross-venue offering showcases a broader hospitality concept and makes it easy to continue the evening within the same local dining family.

Fashion-forward front of house: designer collaborations for staff styling

• The front-of-house team is fashionably dressed by Meert & Lodge X Xandres, signaling a stylish and curated dining ambience.
• Shoes for the team are provided by Local Store Shoeshoe Lennik X DLSPORT, highlighting local fashion partnerships as part of the dining experience.

Lunch menu

• Three-course lunch: €90
• Add-on: chef's signature dish: €35

Signature dishes

• Signature dish (chef's signature, available as add-on to lunch): €35

Notes

• The sources mention signature dishes and à la carte options but do not list a standalone tasting menu price. The explicit prices available are the lunch price and the add-on price.