Magis (Tongeren)


The Place

Restaurant Magis is a gastronomic restaurant located in the centre of the oldest town of Belgium, Tongeren.It is established in a beautiful historical building which dates from the 13th century. The building is divided into a gastronomic restaurant with three dining rooms, a lovely outdoor terrace on the ground floor, a bistro restaurant (Bistro Bis) on the first floor, and a section where the owners live.


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The decorations and interior of the premise demonstrate the refined taste of the owners. Upon arrival guests are welcomed by an impressive work of art from Octave Landuyt, enclosed in a glass case.


Several other artworks brighten up the restaurants and subtle lighting, the use of wood, dark colours, a fireplace and modern furniture create a warm and accessible atmosphere. This is a great example of an excellent restaurant interior, which combines the authentic, the modern and the accessible.


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The Chef

Chef Patron Dimitry Lysens and Lady of the House Aagje Moens are the owners of restaurant Magis (and Bistro Bis). Dimitry studied marketing and Aagje holds an economic degree, but the couple quickly realized gastronomy was their true passion.

Chef Patron Dimitry Lysens and Lady of he House Aagje Moens

The couple decided to open their own restaurant in 2007. Magis quickly received a first Michelin star and became a well-known culinary institution in Belgium. The owners also opened a second place together with their former sous chef Johan Haiverlain: Bistro Bis.


The service at restaurant Magis is led by Aagje Moens and she welcomes guests in style and with natural elegance.


The Food

Chef Dimitry Lysens uses modern preparation techniques to prepare dishes that are based on the Belgian kitchen, but complemented with forgotten vegetables (like Jerusalem artichoke and turnip) and unusual ingredients (like wattleseed and cardoons). His preparations have a traditional base with ingredients like roe or pear, but are uplifted through the use of these special ingredients.

A good example is the preparation of Gillardeau oyster with snow from oyster juice, borage cress, sauce of algae, horseradish sauce, and toast of black bread and mango.


Another great starter is a preparation with St. Jacques scallops, mussels, razor clams, spinach, puntarella, citron, coriander & coconut milk foam.


A remarkable combination of ingredients which surprises with an amazing flavour cohesion!



Finger food: Endive Leaf, sesame, cream of ricotta, cream of roasted walnut

Finger food: Purple Carrot & Olive /  Mousse of smoked eel & lettuce


Appetizer: Pickled beet, beetroot and apple sorbet, dashi mousse


Appetizer: Roasted calamari, sauce of basil, sugar snap peas, blood orange, purslane, pepper from Nepal


Appetizer: Foie gras, apple marinated in beet, quince and almonds


Amuse: salsify, parsnip espuma, beurre noisette, hazelnut & gruyere from Alpage


Aperitif: Cuvee Trilogy – domain Champinnot – Brut Nature, Traditional Method – Jesseren


Gillardeau oyster with snow from oyster juice, borage cress, algae sauce, horseradish sauce, toast of black bread and mango
Wine: Clot de l’ Oum 2011 , Côtes du Roussillon , Grenache Gris & Blanc , Carignan , macabeux , muscat

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St. Jacques scallops, mussels, razor clams, spinach, puntarella, citron, coriander & coconut milk foam
Wine: Clos d’ Opleeuw 2011 Chardonnay

Pata negra streaky (Asian lacquered), kale, turnip, cumin & pearl onions
Wine: Clos d’ Opleeuw 2011 Chardonnay

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Oxtail, cardoons, Jerusalem artichoke and truffle
Wine: Sierra du Sud, 2011 , Domaine Gramenon , Côtes du Rhône

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Roe fillet burger, salsify, chestnut cream, cassava chips and mushrooms (pied de mouton and chanterelles)
Wine: Faugeres 2009 Domaine Leon Barral

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Sorbet of carrot, pumpkin and chestnut mousse


Pear, nashi pear, hibiscus, green tea
Wine: Riesling, 2011, Loch

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Praline, Yuzu, coffee & ice of wattleseed
Wine: Muscat Ottonel 2012, Velich, Burgenland – Austria


Coffee & sweets

Foret Noir, eclair, lemon tartelette & meringue

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The Wines

Aagje Moens is also responsible for the wine menu and offers many French wines, supplemented with Italian, Spanish and new world wines. She also tries to work with a lot of natural wines and uses the pairing wines arrangements to get the customers acquainted with this type of wine.

The “Belgian Taste Buds” Experience

Restaurant Magis is a great restaurant in Tongeren and an extra reason to visit the beautiful Limburg region. The restaurant combines a beautiful interior with great and inventive food, an experienced and passionate people. Try to combine your visit to Magis with a visit to Bistro Bis and experience the best from both worlds!

Belgian Taste Buds:

–          Food Buds                                                      8/10

–          Wine Pairing Buds                                          7.5/10

–          Price/Quality Buds                                         8/10

–          Service Buds                                                 8.5/10

–          Experience Buds                                            8/10

Restaurant Magis
Hemelingenstraat 23
3700 Tongeren
Phone: +32 12 74 34 64

Original review made for 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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