in Genk, Belgium
Perched among the greenery of Genk and overlooking the fairways of Spiegelven, De Kristalijn is one of Limburg’s most established fine-dining destinations. Housed in a contemporary glass pavilion, the restaurant seamlessly blends modern architecture with the surrounding landscape, creating a calm and elegant setting that feels removed from the bustle of everyday life. Since opening in its current location in 2011, it has become a fixture of Belgium’s gastronomic scene, guided by the steady hand of chef Koen Somers.
Somers’ journey began in a family of bakers in Hoeselt, where he developed an early appreciation for craftsmanship and precision. After studying at COOVI-CERIA in Brussels, he refined his skills in several distinguished kitchens in Belgium and France, including La Réserve in Knokke, La Pérouse in Antwerp, De Barrier in Houthalen and La Mas Tourteron in the south of France. He later took the helm at Stiemerheide before ultimately creating De Kristalijn as a destination that reflects his own vision and personality. Inspired by the philosophy of French culinary icon Michel Bras, Somers has spent more than a decade shaping a restaurant that continues to evolve while maintaining a strong sense of identity.
Returning to De Kristalijn always comes with a sense of anticipation, because chef Koen Somers consistently finds new ways to surprise. Visiting on the very first day of a new menu, expectations were naturally high, yet the experience immediately demonstrated why the restaurant has maintained its Michelin star for more than a decade.
The meal began with a striking amuse-bouche in which Somers offered his own interpretation of beef tartare. Combining oyster, beef, dashi and buttermilk, the dish was lifted by the subtle yet distinctive burst of flavour from mustard seeds. It was an intriguing opening that immediately showcased the creativity and attention to detail that would define the rest of the menu.
Among the opening courses, one stood out in particular. A beautiful combination of scallop, foie gras and Conference pear perfectly captured the transition between summer and autumn. The dish balanced richness and freshness while evoking the comforting flavours of the changing seasons. Alongside it, a delicate chocolate praline filled with foie gras added an unexpected and highly enjoyable touch.
One of the highlights of the afternoon was the turbot, accompanied by salsify, Parmesan, Oscietra caviar and vin jaune. Too often caviar serves as a luxurious garnish with limited impact on the overall flavour profile. Here, however, it played a genuine role in the composition, adding depth and complexity while enhancing every element on the plate. It was another reminder of Somers’ ability to make every component count.
For the main course, my partner enjoyed an impressively generous portion of sea bass paired with artichoke, while I opted for the hare loin “Harlekijn”. As if the beautifully presented plate itself were not enough, an additional Le Creuset casserole arrived featuring a rich hare ragout with Brussels sprouts. As someone who would not normally choose Brussels sprouts, I found the preparation remarkably enjoyable and full of flavour.
To conclude, a trolley laden with sweet treats made its way to the table, allowing guests to select their own favourites and end the meal on a personal note. It was a fitting finale to an afternoon that showcased both refinement and generosity.
What continues to impress most about De Kristalijn is not simply consistency, but the ability to evolve. More than ten years after earning its Michelin star, chef Koen Somers remains as inventive and ambitious as ever, ensuring that each visit feels fresh while staying true to the character that has made De Kristalijn one of Belgium’s enduring fine-dining destinations.
Chef: Koen Somers
Date of visit: October 28th 2026
Website: https://www.dekristalijn.be/
Michelin: 1 star
Gault & Millau: 17
