At Willibrordhaeghe you will find 22 meetingrooms of various sizes, 79 rooms, a bridal suite, a cozy bar, a multipurpose chapel, modern gym and an intimate courtyard.

In our cozy restaurant we serve breakfast, lunch and dinner. Our à la carte menu offers a surprising range of international and regional dishes.



Our kitchen is opened daily from 12.00 – 21.30 hours


STARTERS à €  9,50

Caesar salad; sugar lettuce, grilled chicken, croutons, olives,
crispy bacon, poached egg and yoghurt dressing with garlic
(as main course with French fries € 5,50 supplement)

In own kitchen smoked Scottish salmon with frissee lettuce,
crispy “wonton” pastry, Wasabi pearls and sauce of shallots

Terrine of scampi’s, crème fraîche and red beetroot with
brunoise of red onions, bell pepper, tomato, radish and chives,
flavoured with nut oil and apple vinegar

Black bread with cream cheese and garden herbs, cucumber and
browned pine seeds with jelly of melon and lavender honey

Carpaccio “Willibrordhaeghe” – marinated beef with the following garnish;
Tamarillo (Portuguese tree tomato) and cucumber, rucola with scampi
a small glass with gazpacho and crispy cheese biscuit

SOUP à €  6,50

Lightly thickened soup of potatoes, spinach and fresh cream
with baked black pudding and coriander

Clear consommé of beef with fresh chervil and garlic croutons

MAIN COURSES à €  18,50

Grilled filet of Norwegian salmon with blanched celery, Roseval-potatoes
and in nut oil and basil marinated cherry tomatoes.

Variety of fish, poached in fish stock with herbs, green
summer vegetables, puffed bell pepper and saffron

Grilled and pickled local farm pork shop (350 gr.) with seasonal
vegetables, French fries and spicy red wine butter

Roasted lamb chops with herb crust, egg-roll with slowly braised lamb
shoulder, carving beans, crispy potato chips and sauce of red port wine

CHEESE & DESSERTS à €  6,50 

Cheese platter with biological raisin–fig bread,
apple syrup and celery branches

Dutch strawberries with vanilla ice cream, with custard cream
and browned egg white perfumed with Limoncello

Palette of sorbet ice cream, whipped cream,
sugared peanuts and slivered almonds

In own kitchen made egg roll of white chocolate
and apricots with sorbet of blood oranges