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.

Cum Laude is closed during the summer holidays from July 20 to August 18.

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
Gillardeau oyster

Signature oyster of chef Yogi Tabak

Young herring

peas, hibiscus

Rabbit

carrot, sea lavender

Strawberry*

vanilla

plant based lunch menu
2 courses €39 3 courses €52*
Fingerfood
Shiitake 'Oyster'

Signature by chef Yogi Tabak

Green asparagus

peas, hibiscus

Lentils

carrot, sea lavender

Strawberry*

vanilla

Seasonal menu
4 courses €79 5 courses €103*
Fingerfood
Gillardeau oyster

Signature oyster of chef Yogi Tabak

Ochazuke

mackerel, crispy vegetables, Sencha tea dashi

White asparagus

wild garlic, egg yolk

King crab*

sea lavender, bisque

Veal

peas, beetroot

Palate cleanser
Strawberry

chocolate, kriek

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

Signature by chef Yogi Tabak

Ochazuke

tofu, crispy vegetables, Sencha tea dashi

White asparagus

wild garlic, egg yolk

Lion's Mane*

sea lavender, hazelnut

Beetroot

peas, homemade Gyoza

Palate cleanser
Strawberry

chocolate, kriek

A la carte - starters
Young herring
35

peas, hibiscus

Ochazuke
39

mackerel, crispy vegetables, Sencha tea dashi

White asparagus
33

wild garlic, egg yolk

King crab
52

sea lavender, bisque

A la carte - main courses
Rabbit
51

carrot, sea lavender

Veal
47

peas, beetroot

Sole
58

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

Strawberry
16

vanilla

Ripened cheeses from Elsen
18
Strawberry
16

chocolate, Kriek

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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