in Sint-Katelijne-Waver – Belgium

Centpourcent is a restaurant that blends contemporary gastronomy with a deep respect for tradition. Located in Sint-Katelijne-Waver, Belgium, near Mechelen, it has been a destination for refined dining since its opening in 2011. The restaurant was founded by chef Axel Colonna-Cesari and his partner Anneleen Soethaert, who together have shaped its identity and atmosphere.

Axel Colonna-Cesari gained experience in renowned kitchens, including Auberge du Pêcheur, before deciding to create his own culinary space. His approach combines classic techniques with innovative methods, resulting in a style that is both elegant and modern. Anneleen Soethaert, as the restaurant’s host, ensures that guests feel welcomed and at ease, adding a personal touch to the experience. Centpourcent quickly gained recognition, earning a Michelin star within its first year and maintaining its status ever since. It has also been acknowledged by Gault & Millau, receiving high ratings for its dedication to quality and creativity.

Despite its accolades, my experience at Centpourcent did not quite align with its reputation. Some time ago, I had lunch there and was left unimpressed. Recently, a friend, who had enjoyed several business lunches at the restaurant over the past year, encouraged me to give it another try. With her positive experiences in mind, I decided to return, hopeful that my initial impression might change.

Unfortunately, this second visit did little to alter my perspective. While the setting remained refined and well-curated, the food lacked depth, with many dishes presenting a rather blunt taste. The service, too, left room for improvement. At times, the two servers appeared more interested in gossiping about a colleague than ensuring a seamless dining experience—a distraction that guests should not have to overhear. Additionally, my choice to skip coffee in favor of my usual Coke Zero was met with visible disapproval, an unnecessary moment that detracted from the overall hospitality.

In the end, my return visit only reinforced my initial feelings. While Centpourcent undoubtedly has its admirers and continues to garner recognition, my experience did not resonate in a way that would make me eager to return. Sometimes, despite a restaurant’s reputation, it simply does not align with personal expectations.

Chef: Axel Colonna-Cesari
Date of visit: January 25th 2025
Website: https://www.centpourcent.be/
Michelin: 1 star
Gault & Millau: 15