in Lier, Belgium
In the heart of Lier, on the charming Barbara-Vettersplein, NEON has rapidly established itself as one of Belgium’s most exciting fine dining destinations. Located in the beautifully transformed former refectory of a historic teacher training college, the restaurant seamlessly connects contemporary design with the rich heritage of the city. The setting reflects the philosophy of the restaurant itself: respectful of the past while looking firmly towards the future.
Behind NEON stands chef Nils Proost, a proud Lier native whose culinary career has been shaped by years of dedication to the local hospitality scene. Before opening NEON, he spent more than a decade building his reputation at Le Petit Cuistot, where he worked closely with his wife and business partner, Annelies Tersago. During his formative years, Proost also gained inspiration from respected chef Joris Duys, whom he considers an important mentor.
NEON is very much the result of a shared vision between Nils and Annelies. The couple have been working side by side for years, first at Le Petit Cuistot and now at NEON, where they have created a restaurant that reflects their commitment to hospitality, authenticity, and innovation. Their partnership forms the backbone of the restaurant and has played a significant role in its rapid rise within the Belgian fine dining landscape.
The restaurant’s achievements have not gone unnoticed. NEON earned both a Michelin Red Star and a Michelin Green Star, an exceptional recognition that highlights not only culinary excellence but also a genuine commitment to sustainability. The restaurant embraces a thoughtful approach to ingredients, finding creative ways to give products a second life. Leftover bread, vegetable leaves, and other often-overlooked components are transformed into new creations, perfectly embodying the philosophy behind the Michelin Green Star.
During our visit, several dishes left a lasting impression. One of the absolute highlights was the lotte and lobster preparation, a dish that delivered remarkable balance and elegance. The lobster provided plenty of character without ever overpowering the composition, resulting in a harmonious experience that ranked as my second favourite dish of the year. Even as someone who typically gravitates towards meat, this was simply unforgettable.
Another memorable moment arrived with the final dessert: an apple and Jerusalem artichoke cake. With every bite, memories surfaced of Chef Bart De Pooter’s legendary two-star restaurant De Pastorale. There was something deeply nostalgic about the dessert, capturing a familiar spirit and flavour profile that instantly transported me back to those special dining experiences. Recreating that kind of emotion through a single dessert is a rare accomplishment and a sign of genuine talent.
What makes NEON particularly exciting is the feeling that this is only the beginning. The restaurant combines a unique location, a passionate and ambitious team, and a clear identity. Nils Proost and Annelies Tersago have built something that feels authentic and forward-thinking while remaining firmly connected to their hometown.
Belgium’s fine dining scene is stronger than ever, and NEON has quickly become one of its most compelling success stories. With its recent Michelin recognition and a vision that continues to evolve, this is a restaurant that deserves every bit of attention it is receiving.
NEON is not a passing trend. It is a destination, a statement, and without doubt a welcome addition to the Michelin Guide. NEON is here to stay.
Chef: Nils Proost
Date of visit: December 12th 2024
Website: https://www.neonrestaurant.be
Michelin: 1 star
Gault & Millau: 15.5
