Dishes full of refinement, depth and intensity

Familiar flavours that still surprise, in a warm farmhouse in Geel-Bel. From the first glass to the last sweet treat.

1 star Guide MICHELIN 2026Thirteen years in a row1515/20 Gault&Millau 2026 three toques

A warm feeling from start to finish

A visit to La Belle means a comfortable and warm feeling from beginning to end.

You enjoy dishes full of refinement, depth and intensity, with familiar flavours that still surprise. The young team, led by chef Peter Vangenechten, goes all out to serve outstanding dishes time and again.

About La Belle

La Belle’s dining room with warm wall lights and white tablecloths

Fine dining, your way

At La Belle there are several ways to enjoy it: a pleasant lunch, an extended menu or a private setting with your team.

White asparagus with brown shrimps and caviar

A pleasant lunch

On Monday and Friday lunchtime, a dedicated lunch menu full of flavour and colour. À la carte and our four, five or six-course menus are available too.

Lunch menu €80

Extended enjoyment

We compose all our menus with the greatest care, just like our wine list. On Sunday and Monday there is the chef’s all-inclusive menu.

Menus and prices

Long table in the upstairs room for groups

Belle Business

Meeting, gathering and dining in a private setting, a culinary workshop or a walk in the woods of Bel. Every Thursday.

See the formulas

Recognised by the guides

Following valuable mentions in Gault&Millau, chef Peter Vangenechten received a Michelin star in 2013. Ever since, the whole team has defended it with flying colours, year after year.

One Michelin star

Guide MICHELIN 2026, for the thirteenth year in a row. The guide describes the cooking as creative French.

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15/20

Three toques in Gault&Millau

Gault&Millau 2026: 15/20. In the 2025 guide La Belle rose from 14.5 to 15 out of 20, earning a third toque, and has kept that score.

“La Belle is like coming home to me.”

Chef Peter Vangenechten

From a young age Peter has been driven by cooking. He worked alongside chefs in top restaurants at home and abroad. Just before turning thirty, after fifteen years away from home, he returned to his roots to open his own restaurant in his native village of Geel-Bel.

Following valuable mentions in Gault&Millau, he received a Michelin star in 2013, which he has defended with flying colours ever since.