Villared has been a culinary hotspot since 2004 and has become a favorite destination for visitors from all corners of the country. This success is entirely thanks to the professional duo Dave Debal and Katja Berus.
In 2016, the restaurant underwent a very successful redesign by Lieven Musschoot. The result is a contemporary interpretation of the art deco style. Green marble, mother-of-pearl, and walnut wood form the décor of this attractive restaurant. Chic, without being excessive! Dave and Katja’s philosophy is that culinary enjoyment should energize the guest and stimulate all the senses.
It’s no surprise that Villared is where passionate cooking takes place. Chef Dave learned the craft at Ducasse and is also a fan of modern gastronomy. Therefore, the menu features both classic dishes in the Villared style and grilled options. You can immediately tell this chef has mastered his craft when tasting the raw and thinly sliced scallops, paired with a Jerusalem artichoke cream, avruga, and parsley coulis. In season, we highly recommend the wild duck fillet, served with melted foie gras, various carrots, and potato galette. The lost bread made from raisin brioche, white chocolate, and mango provides the perfect ending.
Hostess Katja – originally a dental technician – flawlessly brings the “schwung” to the restaurant. She guarantees top-notch service.
The wine list is contemporary and presents discoveries from all over the world. Several wines are also available by the glass. You must taste the passion and enjoy the power.
Villared is a fine example of how a modern restaurant can be highly accessible to the general public.
