in Riksingen, Belgium
Nestled among the rolling hills and fruit orchards of Haspengouw, Magis Terra enjoys a picturesque setting in the village of Riksingen, near Tongeren-Borgloon. Surrounded by the characteristic Limburg landscape, the restaurant feels closely connected to its rural environment. This move from the historic centre of Tongeren to the countryside marked a new chapter for chef Dimitry Lysens and his team, creating a more intimate destination that reflects their personal vision.
Lysens is no stranger to Belgian fine dining. For more than two decades, he built his reputation at Magis in Tongeren, establishing himself as one of Limburg’s most recognised chefs. Together with his wife and long-time professional partner, Aagje Moens, he shaped the identity of Magis before embarking on this new adventure. While Dimitry remains the creative force in the kitchen, Aagje plays a central role in the restaurant’s daily operations. Their shared journey and years of experience in hospitality are woven into every aspect of Magis Terra.
The restaurant itself is deliberately small, accommodating just 24 guests. While this creates an exclusive atmosphere, it can also make the dining room feel rather full when every seat is occupied. During my visit, our table for four felt better suited to two or perhaps three guests, slightly limiting the sense of space.
Magis Terra is built around what the team describes as “Haspandi”, a concept that blends Haspengouw and Japan. The idea combines local ingredients and regional identity with Japanese influences, creating a culinary style that is distinctly their own. Throughout the menu, the chef’s creativity and technical ability were evident in a series of original flavour combinations.
The opening herbal infusion, however, left a rather muted impression. Presented as a delicate introduction, it felt more like warm water than an infusion, with the herbal notes remaining largely absent. The Kakuni Manju, featuring glazed pork belly in a steamed bao bun, proved far more memorable. Rich, comforting and beautifully executed, it felt like a refined interpretation of a gourmet burger.
One of the highlights among the earlier courses was the scallop, accompanied by freshly grated wasabi prepared tableside. The vibrant heat of the wasabi added an engaging layer of spice and fragrance that elevated the dish. Another standout was the lobster served alongside a saffron bisque, a combination that was both generous and deeply satisfying.
As the menu progressed, the remaining appetisers and the main course of pigeon were enjoyable and technically accomplished, but they did not leave a lasting impression compared with some of the stronger dishes that preceded them. The evening regained momentum with the desserts, particularly the second and final creation, Nanatsuboshi. Combining Japanese rice pudding with roasted grains, miso caramel and chocolate sorbet, it delivered exactly the kind of balance, depth and textural contrast one hopes to encounter in a fine-dining restaurant. For me, it was unquestionably the highlight of the evening and the dish that remained in my memory long after the meal had ended.
Chef: Dimitry Lysens
Date of visit: November 7th 2026
Website: https://magisterra.be/
Michelin: Selected Restaurant
