Manoir Kasselslay
1220

When it comes to knowing your classics and oils, chef Hans Poppelaars has a flair for finding just the right harmonious combination. He has interpreted asparagus from every angle, whether white or green, marinated or coated in gourmet sauces. The flash-fried salmon with its samurai pomegranate sauce was a pleasant appetiser, while the pikeperch with beurre blanc and chives was garnished with baby new potatoes cooked in coarse salt. Maryse Poppelaars describes all these delights with delectation! 

Opening hours

Monday Closed
Tuesday Closed
Wednesday 12:00-13:30 — 19:00-20:30
Thursday 12:00-13:30 — 19:00-20:30
Friday 12:00-13:30 — 19:00-20:30
Saturday 12:00-13:30 — 19:00-20:30
Sunday 12:00-13:30 — Closed

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