Hofke Van Bazel is the gastronomic restaurant of Chef Patron and owner Kris De Roy and Lady of the House Gina Miurin. The beautiful and spacious restaurant is located in Bazel, a small picturesque town near Antwerp. It is established in a few renovated townhouses on the romantic medieval church square of Bazel, just in front of the village church. The couple totally 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 three luxurious suites.
The interior of Hofke Van Bazel is traditionally luxurious and exudes the grandeur from the Middle Ages and the Renaissance. Wooden floors, an open fireplace, lots of candles and lavish accessories decorate the restaurant. The tables and chairs are traditionally covered with white linen. Several parts of the floor are transparent so you can see the cosy bar in the wine cellar. There are several dining rooms in the restaurant and it is possible for groups to have a private space. The place also boasts a cosy terrace and a beautiful garden where guests can dine when the sun comes out. Lady of the House Gina Miurin is responsible for the decoration and is in charge of the dining rooms.
Chef Patron Kris De Roy received training 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 into the culinary temple that it is today.
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, but delicious. Small and very creative snacks like ‘carrot cake and structures of carrot’, ‘peanut cookie’ and the ‘vegetarian sushi’ are beautifully presented and a perfect start of the meal.
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. Guests can choose between a more traditionally inspired à la carte menu, a lunch menu, two degustation menus and a vegetarian menu. The degustation menu is the Chef’s flagship and the most creative option. Dishes like the langoustine, mushrooms and asparagus preparation excel through a wonderful ingredient choice and lovely flavours. The dessert ‘Spring is coming’ with violet, jasmine, vanilla and white chocolate is beautifully presented on a (fake) piece of lawn, with a watering can in which the ice cream is hidden.
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.
Hofke Van Basel is an established name on the Belgian restaurant scene, located at a prominent location near Antwerp. The successful mix of classical and modern (both in the interior and in the cuisine) creates a pleasant and luxurious dining experience. While there still is growth potential in the flavour balance of some dishes, Chef Patron Kris Van Roy creates tasty and creative dishes that will please his guests. His wife Gina ensures a warm welcome and together they deliver a great dining experience.
Written by Sven & Adriaan
