La Chapelle by Seppe Nobels

Seppe Nobels is the culinary brain and curator of La Chapelle. The well-known green Michelin star chef is a symbol of a kitchen that is as green as it is sustainable. Going to our restaurant is a true discovery, including a medieval wine cellar that houses the most exquisite and biodynamic wines.

Our menu is composed according to Seppe’s farm-to-fork principle: local, fresh and, where possible, in collaboration with local farmers in order to strengthen the economic and social ties with the region and its people. On Fridays, Seppe Nobels cooks a weekly eight-course menu called Seppe’s Friday.