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 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

Onion

hazelnut from Piemonte, “Oude Brugge” cheese

Wild boar

beetroot, salsify

Sea buckthorn berry*

pumpkin, soy yogurt

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

Signature by chef Yogi Tabak

Onion

hazelnut from Piemonte, “Oude Brugge” cheese

Beetroot

salsify, wheat

Sea buckthorn berry*

pumpkin, soy yogurt

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

Signature oyster of chef Yogi Tabak

Scallop

Jerusalem artichoke, bergamot

Porcini

sauerkraut, autumn forest mushroom consommé

Foie gras*

fig, brioche

Pheasant

pumpkin, kale

Palate cleanser
Pear

chocolate

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

Signature by chef Yogi Tabak

Eggplant

Jerusalem artichoke, bergamot

Porcini

sauerkraut, autumn forest mushroom consommé

Tofu*

fig, brioche

Cauliflower mushroom

pumpkin, kale

Palate cleanser
Pear

chocolate

A la carte - starters
Onion
34

hazelnut from Piemonte, “Oude Brugge” cheese

Scallop
39

Jerusalem Artichoke, bergamot

Porcini
31

sauerkraut, autumn forest mushroom consommé

Foie gras
40

fig, brioche

A la carte - main courses
Pheasant
49

pumpkin, kale

Wild boar
48

beetroot, salsify

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

Sea buckthorn berry
16

pumpkin, soy yogurt

Ripened cheeses from Elsen
18
Pear
16

chocolate

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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