in Blanden, Belgium
Nestled in the village of Blanden, just a short drive from Leuven, Vers Namur occupies a historic building along the old route that once connected Leuven with Namur. The restaurant is situated in a part of Flemish Brabant where rural tranquillity and city life meet effortlessly, offering diners a destination that feels both accessible and removed from the bustle of everyday life. The centuries-old property contributes significantly to the restaurant’s identity, with its rich history forming a natural backdrop to a contemporary dining experience.
At the helm of Vers Namur is chef Sam Wils, founder of the restaurant and a respected figure within the Belgian hospitality scene. Since opening the establishment, he has helped transform it into a recognised destination in the region. Throughout his career, Wils has built a reputation based on dedication, consistency and a clear vision for hospitality. His professional achievements have earned him recognition from respected culinary organisations, further cementing his status within Belgium’s gastronomic landscape. While many restaurants evolve and change direction over time, Vers Namur remains closely associated with the personality and leadership of its founder, whose commitment to the project is evident throughout the entire experience.
We visited Vers Namur for dinner and immediately appreciated the welcoming atmosphere that characterises the restaurant. The setting strikes a pleasant balance between elegance and comfort, creating an environment where guests can relax and enjoy an evening out without any sense of formality becoming overwhelming. It is the type of establishment that manages to attract a wide audience, from local regulars to visitors from further afield who have heard about the restaurant’s reputation.
The evening began with an amuse-bouche consisting of a round croquette, somewhat reminiscent of a traditional Belgian bitterbal. Inside was pulled pork, accompanied by a curry sauce that instantly caught our attention. The combination worked exceptionally well, with the richness of the filling finding an ideal counterpart in the aromatic sauce. In fact, the curry sauce proved so enjoyable that it left us hoping for an even larger serving. As opening bites go, it was an inviting and satisfying start to the meal and one that raised expectations for the courses to follow.
For my starter, I opted for the Duroc pork croquette, a dish that also featured curry sauce. The quality of the preparation was evident and the flavours worked harmoniously together. If I were to make one small remark, it would be that I would have gladly welcomed a more generous amount of the sauce, particularly because it complemented the dish so well. That aside, it was a thoroughly enjoyable starter and continued the positive impression created by the amuse-bouche.
For the main course, I chose the steak tartare. This was exactly the sort of presentation one hopes for when ordering this classic dish in a Belgian brasserie. The portion was remarkably generous, accompanied by a fresh salad and hand-cut fries. There is something particularly satisfying about seeing a restaurant embrace a timeless classic without unnecessary complications. Everything arrived at the table looking inviting and appropriately generous. The hand-cut fries were a nice touch and reinforced the traditional brasserie character that Vers Namur proudly embraces.
Across the table, the vol-au-vent provided another example of the restaurant’s generous approach. Served with a substantial amount of shrimps, the dish immediately stood out for the abundance of its garnish. What made the presentation even more memorable was the fact that the serving in the plate was only part of the story. Alongside it arrived a personal Le Creuset casserole containing an additional portion that was even larger than the one already served. It was a gesture that perfectly illustrated the restaurant’s hospitality. The restaurant clearly believes that guests should leave fully satisfied, and nobody enjoying this dish could possibly feel short-changed.
One of the most memorable moments of the evening came shortly afterwards. After sharing our compliments about the vol-au-vent with a member of the service team, chef Sam Wils personally came to our table for a brief conversation about the dish. Considering that the restaurant was in the middle of a busy dinner service, it was a thoughtful and much-appreciated gesture. These small moments often make a lasting impression because they demonstrate a chef’s genuine interest in the guests sitting in the dining room. Rather than remaining hidden behind the scenes, Wils took the time to engage directly with his customers, adding a personal touch to the experience. It was a simple interaction, yet it perfectly reflected the warm and welcoming atmosphere that defines Vers Namur.
Throughout the evening, the service remained friendly and attentive. The team maintained a pleasant presence in the dining room, ensuring that everything progressed smoothly without ever becoming intrusive. The brief conversation with the chef only reinforced the feeling that hospitality remains at the heart of the experience. There was a sense of professionalism throughout the evening, but it was accompanied by a genuine warmth that made the dinner feel relaxed and enjoyable from beginning to end.
One of the strengths of Vers Namur is its ability to combine the atmosphere of a traditional Belgian brasserie with the setting and ambition of an established gastronomic destination. The historic building, the experience of chef Sam Wils and the welcoming service all come together to create a restaurant that understands its identity. Rather than chasing trends, Vers Namur appears confident in what it is and what it offers its guests. That confidence is visible in every aspect of the experience, from the setting and hospitality to the generous portions served throughout the evening.
By the end of dinner, we left with a very positive impression. The welcoming atmosphere, the attentive service and the generous approach to hospitality created the type of experience that encourages a return visit. Restaurants often speak about making guests feel at home, but Vers Namur succeeds in demonstrating that philosophy through actions rather than words. Located in a charming historic building in Blanden and guided by the vision of chef Sam Wils, it remains a destination worth discovering for those exploring the dining scene around Leuven. It is the kind of brasserie where an enjoyable dinner effortlessly develops into a memorable evening, and one we will certainly be returning to in the future.
Note on a Second Visit
Less than a week after our initial dinner, we found ourselves returning to Vers Namur for a second visit. While repeat visits in such a short timeframe are often a good indication of a positive first impression, this evening provided another opportunity to explore a different side of the menu.
This time, I was tempted by the Black Angus rib-eye, served with hand-cut fries and accompanied by a black pepper sauce. The quality of the steak immediately stood out. Cooked exactly as requested, it arrived with a beautifully developed crust while remaining perfectly tender and flavourful on the inside. The hand-cut fries once again reinforced the restaurant’s commitment to classic brasserie traditions, providing the ideal accompaniment to the meat.
Particularly noteworthy was the black pepper sauce. Too often, pepper sauces promise intensity without delivering the characteristic warmth and spice that give them their identity. Here, however, the sauce possessed exactly the peppery character one hopes for, providing a pleasant kick without overwhelming the quality of the beef itself. It complemented the rib-eye beautifully and completed a dish that delivered both comfort and satisfaction.
Perhaps unsurprisingly, the second visit only confirmed the positive impression formed during our first dinner. Consistency is one of the most important qualities a restaurant can demonstrate, and Vers Namur once again succeeded in providing a welcoming atmosphere, generous hospitality and enjoyable food. At the risk of repeating ourselves, it is safe to say that we will certainly be returning again in the future.
Chef: Sam Wils
Date of visit: October 10th 2026 , 2nd visit October 16th 2026
Website: https://versnamur.be/
Gault & Millau: 12.5
