Rosch: a place to cherish.
In Hasselt, Rosch quickly gathered a loyal following. Nicole and Glenn share a personal story where passion is the common thread. They met while working at Peter Goossens’ Hof Van Cleve, and later gained further experience at The Fat Duck in Australia and Castor. In their small restaurant, located near the Hasselt city center, they serve around 20 covers. It’s intimate, cozy, and relaxed. Nicole manages the service and, importantly, creates the desserts, while Glenn takes charge of all the dishes in the open kitchen. At the back, there’s a renovated city courtyard where guests can enjoy an aperitif on warm days.
They offer a small, seasonal à la carte menu. Each dish focuses on intense, pure flavors, combined with creativity and refinement. Among the bites to share, you’ll find Zeeland oysters with chili, radish, shallots, and a schnitzel of veal sweetbreads with Alabama White Sauce and jalapeño. On the à la carte menu, there’s the “Black Angus Grand Cru” beef tartare with kimchi, soy, and lime, or for the main course, a beautiful piece of cod paired with clams, txistorra sausage, pumpkin, and broccolini. And no visit to Rosch is complete without dessert. Nicole’s “Fairy Bread” is a light cheesecake filled with mango and decorated with colorful toppings, with a touch of popcorn on top—this cheesecake version wins every time.
Rosch is a playful and fascinating gastro-bistro that every city should have at least one of. This delightful spot hasn’t gone unnoticed by culinary guides, earning a well-deserved 14.5 points from GM.
