Hofke Van Bazel (Bazel)


The Place

Hofke Van Bazel is the gastronomic 1* restaurant from Kris De Roy and Gina Miurin. It is located in Bazel, a small picturesque town near Antwerp. The restaurant is established in a few renovated townhouses on the romantic medieval church square of Bazel, just in front of the village’s church. 


Kris and Gina transformed these houses and constructed a beautiful culinary hotspot with the gastronomic restaurant Hofke Van Bazel on the ground floor, an Italian restaurant ‘Trattoria Bazalia‘ on the first floor, and 3 luxurious suites

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The interior of Hofke Van Bazel is traditionally luxurious and boasts beautiful wooden floors, an open fireplace, lots of candles and lavish accessories. The tables and chairs are traditionally covered with white linen.


There are several dining rooms in the restaurant and it is possible for groups to have a private space. The place also has a small bar in the wine cellar, a cosy terrace and a beautiful garden where guests can dine when the sun comes out. Gina Miurin is responsible for the decoration and is in charge of the dining rooms.

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The Chef

Chef Kris De Roy learned how to cook at Ter Groene Poorte in Bruges and Ter Duinen in Koksijde. He worked in several restaurants in Belgium and France and started working at Hofke Van Bazel in 1999. Together with his wife Gina Miurin he took over the restaurant and transformed it to the gastronomic getaway that it is today.
Chef Patron Kris Van RoyLady of the House Gina Miurin

Kris always starts with high quality products and treats these with respect to create his own creative culinary delights. As Gina is a vegetarian, the kitchen of Hofke Van Bazel is highly inspired by vegetables, fruits and vegetarian products. All of the appetisers, for example, are vegetarian.  

The Food

The dishes at Hofke Van Basel are based on traditional ingredients and flavours, but are contemporary and creatively presented. Sous-Chef Sylvester Schatteman assists Kris in the kitchen and together with their team they offer a varied menu at Hofke Van Bazel.

Sous-Chef Sylvester Schatteman

Guests can choose between an à la carte menu, a lunch menu, two degustation menus and a vegetarian menu. We had the long degustation menu:


Asparagus tips, cream of vadouvan and olives from southern Italy. Bread sticks with sunflower and humus with curry


Carrot madeleine with a cream of carrot, structures of carrot and caraway spice


Peanut sablé, cream of cauliflower, roasted cauliflower and spring onion


Boat with veggie sushi with cucumber, radish, soy emulsion, citrus gel and cucumber cress



Bio foie gras, foie gras marbled with ganache, young beet varieties, pearl ofsamba tea, powdered beetroot and brioche toast.
Wine: Infusion of red wine: fruit and herbs such as bilberry, strawberry and cinnamon were macerated in a smooth fruity red wine



Baked Langoustine, asparagus, gel and gravy of Mousseron, mushroom, cream of egg yolk, beans
Wine: Riesling, Ebner-Ebenauer, Austria



Wild sea bass, structures of the Cevennes onion, spinach, kamoet bulgur, broth of lemongrass, fried kamoet, chardonnay vinegar and cloves, band of roasted onion, silver sorrel
Wine: La Rocca, 2009, Cortese, Piedmont, Italy



Sorbet of pineapple and lime cylinder, avocado slices and cream, crisp of lime, cardamom powder


Veal from Corrèze, mimolette cheese, cauliflower, candied spiral potato, wild garlic, parsley powder, juice of Pedro Ximenez & Truffle
Wine: Planeta 2010, Nero d’Avola and Frappato grape Dorilli


Pigeon from Anjou smoked on hay, root structures, ‘comic’ roots of yellow, orange and purple carrot and pea cream, sauce of the pigeon and cabernet sauvignon
Wine: Proprietor’s Blend Ernie Els in 2009, Stellenbosch, South Africa




Dessert ‘Spring flowers in bloom’: cannelloni of white chocolate with vanilla sabayon and cremeux of violet. Flower of white chocolate, chamomile and violet heart. Topped by the watering can with a sorbet of vervena, espuma of yogurt, pistachio crumble, lemon meringues.





The passionate Sommelier Ed Raesens assists the guests in their wine choices or proposes great pairings with the menus. Some beverages/wines are mixed and processed in-house and this gives a nice extra touch to the wine pairings. 

Sommelier Ed Raesens

The “Belgian Taste Buds” Experience

Hofke Van Basel is an established name in the Belgian restaurant scene and the successful mix of classical and modern (both in the interior and in the cuisine) creates a pleasant dining experience. While there still is growth potential in the flavour balance of some dishes, Chef Kris Van Roy creates tasty and creative dishes that will please the guests.

Belgian Taste Buds:

–          Food Buds                                                         7.5/10

–          Wine Pairing Buds                                          7/10      

–          Price/Quality Buds                                         7/10

–          Service Buds                                                    8/10

–          Experience Buds                                            7.5/10

Hofke Van Bazel
Koningin Astridplein 11
9150 Bazel
+ 32 3 744 11 40
Koningin Astridplein 11, 9150 Bazel


Original review made for wbpstars.com. Discover the ultimate guide for food lovers, travellers and the restaurant business. Discover many thousands of images and hundreds of films of the most amazing culinary wonders in the world. An exclusive documentation of the very best.

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