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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The La Belle experience
A delightful and exclusive experience, in pleasant surroundings with attentive service.
Respect for the product
The La Belle experience is built on dishes of the highest quality, with respect for the produce, an eye for detail and a nose for flavour.
All this in pleasant surroundings: a comfortably furnished farmhouse in Geel-Bel, with smooth service so you immediately feel at home.
Peter and Marjan
Chef Peter Vangenechten is driven and determined. Cooking has inspired him since he was young; he worked alongside chefs in top restaurants at home and abroad. Just before turning thirty, after fifteen years away, he returned to his native village of Geel-Bel to open his own restaurant.
He is supported by his partner Marjan, who helps Peter with the day-to-day running. Since 2018 Peter and Marjan have been the proud parents of Isabella, who already has an eye for good food.
A young and motivated team
Every day the team creates a restaurant with class and soul. Our front-of-house staff are dressed by Nuyts herenmode in Meerhout.
Sharing knowledge and experience is how La Belle guarantees outstanding gastronomy. That is why we created the LAB.
Room for creativity in the LAB
The LAB is our test kitchen, where we discover, invent and develop new flavours and ideas. Where we reinvent ourselves, and not only in our dishes: the materials we use and the way we work together get attention too.
Thursday in particular is when we make time for this and recharge the team creatively. It is also Belle Business day.
La Belle is growing
The same urge for creativity gave Peter’s vision an extension.
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.
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.