Since last year, the green outskirts of Ghent have gained a Michelin star. The stately castle along the ring canal is home to Sensum, the sensational concept by the Dutch couple Maurice de Jaeger and Deborah Hellburg. This starred restaurant offers a complete experience that delights gourmets in an equally formidable setting.
Sensum is set behind the elegant white façade of the former Castle Hanus in Sint-Denijs-Westrem, an architectural gem in the Louis XVI style. Here, in the shadow of AZ Maria Middelares, guests are welcomed by chef Maurice and sommelier Deborah, who have transformed the historic building into a gastronomic hotspot.
"The monumental building feels airy, yet offers enough coziness at every table."
Classic and Rebellious
The star of the show is not so much the beautifully renovated castle, but rather its modern kitchen with paired wines. Maurice's inspired creations—who learned the craft from another culinary gifted Zeeland native, Sergio Herman—had already made waves before earning the Michelin star: elegant and quirky dishes, meticulously prepared with high-quality, seasonal ingredients, freshly and beautifully presented. Deborah's extensive wine selection perfectly completes the exclusive picture. Guests can count on a beautiful and often surprising mix of classic and rebellious, in full harmony with the beautifully renovated setting. The couple's culinary chemistry proves to be a successful formula: Gault&Millau toques, multiple "newcomer of the year" awards, and since 2023, a first Michelin star.
Sensum is actually the sequel to Vinum & Sensum, their illustrious predecessor in Knokke, which had grown so much that Deborah and Maurice started looking for a new location in 2021. The old castle on the Cistercian site turned out to be the ideal destination to further build the dream, with space for more guests, but also parties and conferences, and a lovely terrace by the castle pond. The monumental building feels airy, yet offers enough coziness at every table. Recommended is the private dining concept, fully tailored to the guest, including live music if desired.
The experience remains signature Sensum: Maurice's open kitchen and his team are an island of excitement and activity, while Deborah whirls smiling between the tables, enthusiastic and outgoing, wines at the ready.
“The chef remains true to his Zeeland roots: think Texel lamb on the grill and the oyster, enjoyed as a flavorful starter with celery, apple, and furikake.”
Texel Lamb and Oyster with Furikake
You fully experience this rich chemistry during lunch or dinner, in the form of the experience menu with four, five, six, or seven courses. Those who prefer à la carte can taste the best seasonal products prepared in three different ways, each highlighting the flavors in a new way.
The atmosphere is light and airy, and so are the dishes. The chef does wonderful things with noble products like Wagyu and asparagus, but remains true to his Zeeland roots: think—and especially taste—the wild turbot with beurre blanc, Texel lamb on the grill, and the oyster, enjoyed as a flavorful starter with celery, apple, and furikake. Sharp and sizzling, and on a whole other level.
The rave reviews and fully booked agenda speak volumes. Those who dine at Sensum know: something beautiful is blooming in Ghent. But Maurice and Deborah already knew that. They met in this city. The rest is not history but a story rewritten every day. Wining and dining in a small white castle on the green outskirts of Ghent.
“Deborah whirls smiling between the tables, enthusiastic and outgoing, wines at the ready.”
Sidebar: Well-Deserved Star
The culinary creativity and palpable hospitality of Deborah and Maurice were rewarded by Michelin in 2023—since then a starred restaurant in both experience and on paper. The sixth starred restaurant in the city on the Leie impressed the jury with the finesse in creations using more classic regional products and Asian touches in the original sauces.
Reservations via
www.sensumgent.be
