Tinèlle

The historic Predikheren served as a convent and military hospital from the 17C. Today it has morphed into a venue devoted to culture and fine dining. The left wing is home to this buzzy, modern eatery starring Jenny Callens in the dining room, while veteran chef Ken Verschueren joyfully dusts the cobwebs off culinary tradition. Ideal to dig into Franco-Belgian grub, free of futile frills or fuss and at prices that make sense. The chef demonstrates his love of fine produce, crafting dishes that bear witness to his consummate skill in the field of contrasts. Crab is a staple of the menu, with, for example, North Sea crab cannelloni, set off by a stunning marriage of acidic grapefruit and fresh fennel. Chef Verschueren deploys the full gamut of his culinary mastery in flawless slow-cooked shoulder of Kamper lamb, throwing in equal amounts of creativity and precision as he adds goat’s cheese and mustard lamb cooking juices. Tinèlle is synonymous with crisp, distinctive flavours and gutsy sauces. The high-flying wine list further confirms the establishment’s dedication to quality.

• Dining room set inside Het Predikheren, a historic complex that began as a 17th-century monastery and later served as a military hospital.
• Lunch is positioned as a daily-changing three-course menu, designed for regular local visits.
• Cooking leans French-Belgian in structure, with outspoken flavours and sauce work at the centre.

Signature Ingredients

• North Sea crab, used in preparations such as a cannelloni lifted with grapefruit and fennel.
• Sea bass, cooked to a translucent finish.
• Squid, cooked for crisp texture, paired with fideua-style pasta and a measured hit of soy.

Menu

• Lunch: a daily-changing three-course menu.
• Dinner: contemporary French-Belgian cooking built around strong products, sauces and controlled contrasts.

Practical

• Lunch menu price shown on the restaurant site: €58.