English menu

Our tapas aren’t starters and strictly speaking not always tapas but we feel they are the perfect introduction to a delicious meal. So no rigid starters here but just delicious dishes that you can combine according to your taste. To share or enjoy for yourself

“Van den Seylbergh Ralph”

chef

Tapas simple

  • Manchego and tomato garlic breads 6.00
  • Thai style scampi 11.00
  • Tuna sashimi 12.00
  • Dim sum with sweet chili dip 8.00

Tapas Luxe

  • Gravlax with sourcream and blini 12.00
  • King crab with warm herb butter 14.50
  • Marinated buffalo mozzarella, crostini and candied tomato 10.50
  • Jamon Iberico Bellota 60 gr./ 12.00
  • Chorizo Iberico Bellota 60 gr/ 9.00
  • Cecina de Buey “Valles del Esla” 60gr/ 12.00
  • Mojama de atun with roasted almonds an tomatoconfit 60gr/ 12.00
  • Pimientos de Piquillo 7.00

Range of tapas

The chef makes a selection from the tapasmenu (ideal as a starter for 2) 30.00


Our tournedos and sirloin steak comes from “Belgian Blue-White”. This is a rare variety that is grown in Vertrijk near Leuven. We serve our meat preferably rare to medium rare to preserve optimum taste and texture

“Master butcher Filip Rondou ”

Tres classique

  • Tournedos with pepper cream or herb butter, mixed salad and fresh fries. 18.50
  • Lamb chops, green asparagus and carrots, garlic cream. Choice between fries, croquettes and mashed potatoes. 18.50
  • Grilled chicken salad, Fourme d’Ambert, celery and Granny Smith. 14.50
  • Veal kidneys, “Wostyn” mustard sauce, potato salad and “perskop” (Belgian speciality) 19,50

Tres Mediterranée

  • Sea Bass fillet, black olive and tomato sauce, tagliatelle and spinach 14.50
  • Cod, vine tomatoes, pesto and polenta with Parmesan cheese 21.00
  • Lamb skewer marinated in mint and coriander with tabouleh and tzatziki 19.50
  • Buffalo mozzarella salad with pickeled caperberries, summer herbs, garlic croutons and anchovies 14.50

Tres Orientale

  • Chicken teriyaki, fried vegetables, mashed potatoes and wasabi cream 15.50
  • Stir fried chicken with vegetables, coconut curry and rice or noodles 12.50
  • Stir fried scampi with vegetables, sweet chili and rice or noodles 15.50

Tres veggie

  • Filo pastry filled with lentil curry, mixed salad and herb vinaigrette 12.50
  • Spinach and Ricotta ravioli with sage butter and candied tomato 14.50

Tres luxe

  • Scalops with rocket salad and balsamic dressing 22.50
  • Irish tenderloin steak, pepper cream or herb butter and fresh fries 29.50
  • Sirloin steak with mediterranean vegetables , jacket potato and herb butter 19.50
  • Surf and Turf of King crab and streaky bacon ”Duke of Berkshire” with side salad and herb vinaigrette 23.50
  • Tuna tataki, enoki, wakame and leek mash 19.50

Matching wines

Our waiters are happy to help with choosing a matching wine for your meal so please don’t hesitate to ask their advice.

Besides our winelist we allways have a nice selection of house wines available by the glass, half liter or bottle…

Tres midi

Every noon our chef prepares an original lunch for you depending on market supply and inspiration. Allways recommended, with excellent value for money

22.00

Tres petit

With few exceptions, all dishes are made in childen’s portions. Feel free to ask for more information from our waiters

Tres sucré

  • Dame blanche 7.00
  • Homemade tiramisu 8.00
  • Homemade chocolademousse 8.00
  • Crème brûlée 8.50
  • Puff pastry with marinated red fruits and raspberry sorbet 10.00
  • Apple sorbet with wodka and fruit 9.00