‘t Korennaer (Nieuwkerken)


The Place

Restaurant ‘t Korennaer is the culinary restaurant from Chef and owner Edwin Van Goethem, located in Nieuwkerken, near Sint-Niklaas. It is awarded with 16 points in the Gault & Millau guide.


The interior of the restaurant was recently renovated and is contemporary without being cold. Warm grey, black and white colours are complemented with wood and modern artworks. The place boasts an aperitif lounge, a large dining room facing the garden, and a cosy terrace.

IMG_7550 IMG_7546

The Chef

Chef Edwin Van Goethem had internships at various star restaurant in Belgium and abroad. He started cooking at ‘t Korennaer in 1997 and slowly transformed the restaurant into a famous fine-dining spot, renowned for its creative kitchen based on top & recognizable products. Edwin prefers to work with local produce but draws inspiration from all corners of the world. If exotic ingredients support the dishes and emphasise the main products, Edwin is happy to use them.

The Food

At restaurant ‘t Korennaer guests can choose between an à la carte menu, a 2-course business lunch or the 3, 4, 5 or 6 course ‘culinary journey’ menu. We opted for the full menu and received following dishes:


Beef Tartare of Wagyu beef, cream of rocket salad


Vitello Tonato ‘style Korennaer’


Lobster, fregola sarda pasta, clams, butter sauce of clams



Breton Guilvinec sardines, Coeur de boeuf tomatoes, burrata mozzarella from Puglia, pesto. Quite a salty starter to introduce the menu, but rich in flavors and product choice.
Wine: Bergdolt, 2013 Weissburgunder, Pfalz


Sole, Bouchot mussels, potato, zucchini, fennel, herbs. A rather classic but delicious dish, with deep and rich flavors.
Wine: Tokaji Furmint Royal Tokaji 2011


Lobster, wok vegetables, Oriental gravy, yuzu sauce, wasabi roasted sesame. A great, Asian influenced dish with a perfect balance between the ingredients.
Wine: Casal Sta. Mary, in 2011, Arinto & Chardonnay


Oriental lacquered and smoked eel, cauliflower, hazelnut, sauce from lightly smoked eel. One of the chefs’ signature dishes (comes as a supplement), bursting with flavor from the eel and the hazelnut. Nice texture play between the greasiness from the eel and the other ingredients.
Wine: Kühling-Gillot, Qvinterra 2012 Riesling trocken


Holsteiner beef aged for 30 day (Dierendonck), green beans, girolles, artichoke cream. Another example of quite a traditional dish (ingredients & presentation), perfectly executed and with a great taste.
Wine: Solum 2011, Bodegas Habla, Extremadura – Spain, syrah, tempranillo, cab S




Textures of raspberries: cream, fresh, meringue & sorbet, with a ‘profiterol’ and eucalyptus. A dish that tasted as good as it looks!
Wine: Tokaji Aszu, Hungary, 2005


Marinated Rhubarb, ice Tahiti vanilla, obulato, yoghurt
Wine: Tokaji Aszu, Hungary, 2005


Coffee & Sweets


The “Belgian Taste Buds” Experience

We had a very pleasant evening at Restaurant ‘t Korennaer and tasted well executed dishes, qualitative ingredients and rich, pure flavours. This is a restaurant that will appeal to the die-hard foodies as well as the more traditional food lovers. It offers decent value for money and the chef focuses on wholesome, recognisable products while putting flavour ahead of techniques or presentation.

Belgian Taste Buds:

–          Food Buds                                                         8/10

–          Wine Pairing Buds                                          7.5/10

–          Price/Quality Buds                                         7.5/10

–          Service Buds                                                    8/10

–          Experience Buds                                            8/10

‘t Korennaer
Nieuwkerkenstraat 4
9100 Nieuwkerken
Tel: +32 3 778 08 45


Leave a Reply

Your email address will not be published. Required fields are marked *