HISTORY

During the 17th century, the estate formed part of the lease holding of the Jesuits. Later, it became the property of the Duke of Arenberg. After the first World War, the field was taken over by the Belgian State. During the second part of the 20th century, the building had the function of breeding of calves and horse-gear.

October first, 1996, Iris and Lieven Demeestere opened there the intimate and modern restaurant Arenberg.

Lieven Demeestere is President of "The Order of the 33 Master cooks of Belgium" and member of the "Disciples of Auguste Escoffier".

THE RESTAURANT

What makes Arenberg so unique is the flexibility in the various formulas and menus:

Every service, from Wednesday to Friday afternoon, the "à la carte menu", where each table companion prepares his own 3-course menu at a fixed price. Formula appreciated by every businessman!

Every evening service, from Wednesday to Saturday the menu "Arenberg" - innovative with a touch of classic - the ultimate for every connoisseur;

A '4-course daymenu all-in' only served on Saturday midday

PHILOSOPHY

From the opening, one principle stands first : creating a kitchen which excels in culinary top quality.
Cooking is a passion, intended for enthusiastic people who impose themselves daily creativity, inventiveness, perfection and, not at least, organization. All this finds its reflection in both the dishes as well as in the welcome, the service and the young setting of the restaurant. In the entire set-up, the terms "honesty" and "simplicity" predominate. Qualitative top products, ultra-fresh herbs and vegetables, tasteful bouillons, gentle olive oil and a lot of love for the profession are the ingredients for a light, creative kitchen, chock-full of known and new tastes, completed with adapted wines as you wish !