welcome at

Cum Laude

THE KITCHEN

Fine dining

In the Great Beguinage of Leuven, a centuries-old historical site, you can enjoy a unique culinary experience at the Cum Laude restaurant. If the weather’s nice, gourmets can enjoy their meal on our beautiful terrace!

The cuisine is a combination of traditional haute cuisine, together with ingenuity and creativity, and personal experiences as chefs. Freshness, seasonal products, and interesting flavors play an important role.

Cum Laude is open from Monday to Wednesday for lunch and from Monday to Friday for dinner. Our restaurants welcomes groups of maximum 8 persons. From 6 persons, the entire group is requested to order the same menu.

The restaurant is closed from April 14th to April 21st. We will be happy to welcome you again from April 22nd!

meet the team

Meet the dedicated team of Cum Laude restaurant. Chef Yogi Tabak leads the kitchen with passion and creativity, supported by sous chef Pedro Peres, who strives for perfection in every tasty creation. Together they create menus that stimulate the senses and exceed expectations.

Maître Koen Devos and assistant maître Machteld Clement welcome guests with warmth and professionalism, and provide impeccable service that makes every guest feel at home. Their commitment to hospitality and attention to detail contribute to the unique and memorable experience that Cum Laude offers to every visitor.

lunch menu
2 courses €42 3 courses €55*
Fingerfood
Signature Gillardeau oyster

of chef Yogi Tabak

Soused herring

shallot, peas

Guinea fowl

lemon mousseline, chiconette

Dame blanche*
plant based lunch menu
2 courses €39 3 courses €52*
Fingerfood
Signature Shiitake

‘fake oyster’ of chef Yogi Tabak

Black radish

shallot, peas

Leuven Lion's mane

lemon mousseline, chiconette

Plant-based dame blanche*
Seasonal menu
4 courses €79 5 courses €103*
Fingerfood
Signature Gillardeau oyster

of chef Yogi Tabak

Vitello tonnato

beans, capers, tarragon

Tomato

coffee, smoked almond

Rubia Gallega*

Okonomiyaki, beetroot*

Sea bass

zucchini flower, Horta

Palate cleanser
Nectarine

white chocolate, yuzu

Plant based Seasonal menu
4 courses €75 5 courses €90*
Fingerfood
Signature Shiitake

‘fake oyster’ of chef Yogi Tabak

Celeriac

beans, capers, tarragon

Tomato

coffee, smoked almond

Chinese broccoli*

Okonomiyaki, beetroot

Black Pearl oyster mushroom from Leuven

Horta, zucchini

Palate cleanser
Nectarine

white chocolate, yuzu

A la carte - starters
Soused herring
40

shallot, peas

Vitello tonnato
41

beans, capers, tarragon

Tomato
39

coffee, smoked almond

Rubia Gallega
49

Okonomiyaki, beetroot

A la carte - main courses
Sea bass
55

zucchini flower, Horta

Guinea fowl
52

lemon mousseline, chiconette

Sole
60

butter, lemon

Wagyu Kobe A5 steak (150 gr)
73

Belgian fries, salad

A la carte - desserts
Dame blanche
17

freshly prepared and served at the table

Nectarine
16

white chocolate, yuzu

Ripened cheeses from Elsen
18
Plant-based dame blanche
16
It was a wonderful experience in an exceptionally and beautiful Grand Beguinage!
Katrien Vercammen
KU Leuven
Delicious food in a beautiful setting with great service. A pearl of a restaurant.
Olivier Maes
Améaure
Beautiful setting and high-quality culinary experience!
Patrick Swartenbroekx
Hydroscan
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