Welcome to Restaurant Jerom.

Product and craft has a central position in Restaurant Jerom. We have our own kitchen garden where we learn to follow the ritme of the seasons. We are always looking for local farmers who are treating their product with the same passion and craftsmanship, and the accent on flavor and quality.

I love to combine these local products with flavors that we borrow from the worldly kitchen. I finish my dishes with an elegant touch of flowers and fresh herbs for the right accents.

My wife Roxanne Vaessen welcomes you in a spacious, industrial but warm setting in a personal atmosphere.

We have a sunny rooftop terrace where you can enjoy a private lunch or aperitif during summertime, between fresh herbs and flowers. A surprisingly well hidden place.

Everyday we try our best to surprise and pamper our guests, thanks to our whole team.

We hope to welcome you soon and take you on a journey in Restaurant Jerom.

Filip De Pauw & Roxanne Vaessen

LUNCH MENU €55

Only during lunch time

Starter, Main course

3 course lunch €65

Only during lunch time

3 course menu

Starter, Main course, dessert

5 course Menu €105

6 course Menu €130 (*)

7 course Menu €140 (* + **)

On friday evening we serve the menu of the chef in 7 courses

Menu of the chef

Scottish Salmon – Wasabi – Dashi – Nori

+ Optional side plate: Tartlet of Nori with pickled salmon, ramenas, smoked cheese, 10 gr Oscietra caviar €35

**King crab – Salade with carrot, green cabbage, sugar snaps – Cappuccino of King crab  

Norweigean Cod - Spinach - Forrest mushroom - Capers

*Glaced pork belly – Smoked eel – Green lentils – Green cabbage – Purslane

Pigeon from Poitou – Smoked potato – Beetroot – Anchovies

Dark Chocolate – Hazelnut – Vanilla – Black olive – Salsify  

Mascarpone – Sorrel – Clementine – Almonds – White chocolate

MENU 7 COURSES €140

Do you want to have a vegetarian menu or do you have any food restrictions we have to consider, please make a notice at your reservation.

Any changes to the menu, not mentioned in advance will be charged.

ABOUT THE CHEF

The biography of Filip will be online soon.