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

White asparagus

smoked eel

Catch of the day

leek, potato

Cherry*

rice

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

‘fake oyster’ of chef Yogi Tabak

White asparagus

smoked mushrooms from Leuven

Cauliflower

leek, potato

Cherry*

rice

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

of chef Yogi Tabak

Hamachi

lovage, wild strawberries

't Coolhof herb bouquet

eggplant, avocado

North Sea crab*

mushrooms from Leuven, seaweed

Lamb

rosemary, watermelon

Palate cleanser
Strawberry

chocolate, elderflower and sorrel

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

‘fake oyster’ of chef Yogi Tabak

Turnip

lovage, wild strawberries

't Coolhof herb bouquet

eggplant, avocado

Ravioli young spinach*

mushrooms from Leuven, seaweed

Green asparagus

rosemary, watermelon

Palate cleanser
Strawberry

chocolate, elderflower and sorrel

A la carte - starters
White asparagus
40

smoked eel

Hamachi
42

lovage, wild strawberries

't Coolhof herb bouquet
35

eggplant, avocado

North Sea crab
43

mushrooms from Leuven, seaweed

A la carte - main courses
Lamb
52

rosemary, watermelon

Catch of the day
48

leek, potato

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

Strawberry
16

chocolate, elderflower and sorrel

Ripened cheeses from Elsen
18
Cherry
16

Rice

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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