in Heverlee – Belgium

Tucked away in Heverlee, just outside Leuven, restaurant EST occupies a location that is as steeped in history as it is quietly contemporary. The restaurant is housed in a former Jesuit farmstead, a characterful property overlooking a garden that immediately sets a tone of calm and understated elegance. The building itself has long been associated with gastronomy, having previously been home to the well-known restaurant Arenberg, a name that resonated in Belgium’s fine dining landscape for decades. Today, that heritage still lingers in the walls, even as the space has been reimagined with a more modern and refined aesthetic.

At the helm of EST is chef Abel Demeestere, who leads the kitchen while shaping a new chapter for the family legacy. He quite literally follows in his father’s footsteps, having taken over the former Arenberg site and transformed it into a project of his own. His background is rooted in some of the most respected kitchens in Belgium, having worked in leading restaurants before returning to Heverlee. Among them is Sir Kwinten, where he refined his craft as a sous-chef, as well as experience in other high-level culinary environments under the guidance of figures such as Peter Goossens.

Alongside him is his partner, Laurence De Smet, who plays an equally important role in the restaurant. While she is responsible for the front of house, her involvement goes well beyond hospitality, contributing as well to the broader creative direction of the restaurant. Like Demeestere, she built her experience in top-tier establishments, most notably at Hof van Cleve, where she worked as a sous-chef. Both she and Demeestere have been recognised with the prestigious title of Eerste Kok van België, making them one of the rare couples to share this distinction.

Together, they form a partnership that is central to the identity of EST. Their shared background in high-end gastronomy, combined with the transition from a long-standing family institution into a new personal project, gives the restaurant a distinct sense of continuity and renewal. After opening in October 2025, EST quickly attracted attention and was awarded its first Michelin star in 2026, only a few months after opening, marking a remarkably fast rise within the Belgian fine dining scene.

Returning several months after an initial visit, the sense of momentum surrounding the restaurant is unmistakable. A completely new menu had been introduced, reflecting the constant evolution behind the scenes. Each dish felt carefully considered and self-contained, with one particular course centred around octopus standing out in memory. Since then, the first Michelin star has been secured, and it reinforces the impression that this is only the beginning. There is a growing sense that a second star may well follow in the coming years, as EST continues to define its place within Belgium’s gastronomic landscape.

Chef: Abel Demeestere & Laurence De Smet
Date of visit: May 19th 2026
Website: https://www.restaurant-est.be/
Michelin: 1 star
Gault & Millau: 15