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.

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 Cas Vuerinckx 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 Geay n°2 oyster

of chef Yogi Tabak

Label Rouge salmon Gravad Lax

horseradish, fermented beetroot

Holstein beef tenderloin

shallot, Sudachi béarnaise, pommes aligot

Rice pudding*

mango, Earl Grey

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

‘fake oyster’ of chef Yogi Tabak

Daikon

horseradish, fermented beetroot

Chinese broccoli

shallot, Sudachi béarnaise, pommes aligot

Rice pudding*

mango, Earl Grey

Seasonal menu
4 courses €84 5 courses €105*
Fingerfood
Signature Geay n°2 oyster

of chef Yogi Tabak

Sea bass

watermelon radish, sesame

White asparagus

farm egg, parsley

Bouillabaisse*

monkfish, rouille, kaffir

Lamb

wild garlic, morels

Palate cleanser
Rhubarb

vanilla, Meyer lemon

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

‘fake oyster’ of chef Yogi Tabak

Watermelon radish

sesame, sorrel

White asparagus

almond, parsley

Savoy cabbage*

Jerusalem artichoke, kaffir

Golden beet

wild garlic, morels

Palate cleanser
Rhubarb

vanilla, Meyer lemon

A la carte - starters
Label Rouge salmon Gravad Lax
42

horseradish, fermented beetroot

Sea bass
41

watermelon radish, sesame

White asparagus
40

farm egg, parsley

Bouillabaisse
52

monkfish, rouille, kaffir

A la carte - main courses
Lamb
60

wild garlic, morels

Holstein beef tenderloin
58

shallot, Sudachi béarnaise, pommes aligot

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

Rhubarb
16

vanilla, Meyer lemon

Ripened cheeses from Elsen
18
Ride pudding
16

mango, Earl Grey

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
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