Celebrated table
The story
Feast brings a focused French sensibility to Genk, offering a dining experience built around counter seating and a seasonal menu that lets the ingredients speak.
The restaurant’s approach is direct: a small, open kitchen where guests watch each dish take shape. Counter dining here is less about spectacle and more about intimacy—seeing the care in every plate, from the precise sauce work to the final garnish. Outdoor seating is also available for those who prefer a more relaxed setting.
The cuisine is rooted in French techniques but expressed with a modern, unfussy hand. Dishes change with the seasons, highlighting the best of what Belgian markets and local producers have to offer. The kitchen favors clarity over complexity, letting one or two key elements define each course.
This philosophy earned Feast a place in the 2026 Michelin Guide, where it was noted as a Recommended restaurant. The recognition underscores the consistency and ambition on display—a kitchen that respects tradition while keeping its eyes on the present.
For diners who appreciate seeing their meal come together and value cooking that is both precise and personal, Feast delivers a quiet, memorable evening in Genk.
Recognition
Details
History
Inside what used to be Rosendal, it’s out with the fruit and vegetable stalls, and in with natural wood, polished concrete and a banging sound system – welcome to the brand-new Feast! There’s no doubt about it, the two spin doctors behind this small plates wine bar – Guy Jeunhomme (front of house) and Donaat Barzeele (in the kitchen), both of whom used to work at De Kristalijn in Genk – have a trick or two up their sleeves when it comes to livening up the locals with their vinyl collection and fueling appetites with fresh flavors that dance to the rhythm of the seasons. And when the sun comes out to play, you can enjoy the lot on the terrace lined with large farmhouse tables, just as the chef starts his mashup on the barbecue. The day we went: perfect still-warm bread (from Rosendal, natürlich) to dip in a really herby homemade bearnaise sauce; œufs mayonnaise, each with a nifty little sardine on top; langoustine carpaccio with a slight chili kick; a pretty decent steak tartare with a comforting parmesan cream sauce; miso eggplant made all melt-in-the-mouth after a go on the BBQ; and grilled lettuce with Caesar-style dressing… And for the sweet touch? Make way for the coconut and lemongrass ice cream jazzed up with peach, honey and sesame seeds. · Juliette Delmas
Location
