Nast

The story

Nast Izegem - Modern French Fine Dining by Dean Masschelein | Michelin Recommended

Where the chicory dried, something new grows

In Izegem, on the site where chicory once dried, chef Dean Masschelein has planted something of his own. Nast is his personal project, a restaurant that has been quietly maturing over the years. The name itself is a declaration: this is his place, his story, served on his terms.

Fine dining, without the frills

Dean Masschelein learned his craft at the Ter Duinen hotel school and was "bred" in the kitchen of Tim Boury's three-Michelin-starred restaurant. That pedigree shows in every plate, but what he serves at Nast is anything but stiff. His philosophy is simple: fine dining, always according to the seasons and the taste—de goeste. He offers an unpretentious lunch or a no-nonsense dinner, where precision meets warmth. The Michelin guide has taken notice, awarding the restaurant a Recommended distinction.

A menu that follows the seasons

The cooking here is Modern French, built on technique and a deep respect for ingredients. A recent menu shows the range: red mullet with a crispy tartelette, horseradish, and sea lettuce; seared sashimi with ponzu, celery root, and miso; Challans duck with a waffle and dry-aged beet. Pastry gets its moment too, with a clever NO-tiramisu that plays with chicory, coffee, and witlof. Guests choose between a four-course menu at €102 or a five-course option at €116, with à la carte available on most days. On Friday and Saturday evenings, only the five-course menu is offered.

At the crossroads of West Flanders

Nast sits in the middle of West Flanders, at the crossroads of taste and craftsmanship. The restaurant looks out over the fields and the fat cattle, and the crows call out overhead. It is a restaurant that knows exactly where it belongs—and invites you to join it there.