Vuurkeuken in een serre.
Gelegen in een oxiderode serre op het dorpsplein van Kachtem, is Vonk de plek waar de voedselketen begint én eindigt. Groenten worden er niet geteeld, maar wel geëerd in de eigentijdse vuurkeuken van chef Bart Hoornaert. Streekgebonden seizoensproducten worden er gebakken, gegrild en gegaard in de houtskooloven en verwerkt in gerechten die tegelijk verfijnd en nonchalant, herkenbaar en verrassend zijn.
Vonk is ook respect voor traditie, terroir en je roots. Zo werd de nieuwe serre tegen de flanken van het oude café van de familie Hoornaert gebouwd. Het eeuwenoude gebouw heeft een historische gevel die volledig in ere werd hersteld. In dat gedeelte een tafeltje reserveren, betekent lunchen of dineren in een sfeer van geborgenheid en de gastvrijheid die de geschiedenis van de horecafamilie typeert.
Fire kitchen in a greenhouse.
Located on the village square in Kachtem, Vonk is a place where gastronomy, fire and produce take centre stage. Here, everything revolves around the essence of cooking: ingredients selected with care that are brought to life in chef Bart Hoornaert’s contemporary fire-cooked kitchen.
Local seasonal produce is prepared in the Mibrasa, where frying, grilling and slow cooking create pure, layered flavours. The result is a cuisine that is both refined and honest, with dishes that feel familiar yet always surprise in their execution and detail.
The greenhouse was built against the side of the Hoornaert family’s former village café, whose historic façade has been carefully restored. That link to the past remains palpable in the interior and the atmosphere.
The atmosphere at Vonk is warm and relaxed, with an eye for detail without excess. A place where you linger over a meal, share flavours and savour the rhythm of the seasons. Vonk has been selected for the MICHELIN Guide 2026 this year.
Fire-cooked cuisine in a greenhouse.
Located on the village square in Kachtem, Vonk is a place where gastronomy, fire and produce take centre stage. Here, everything revolves around the essence of cooking: ingredients selected with care that are brought to life in chef Bart Hoornaert’s contemporary fire-cooked kitchen.
Local seasonal produce is prepared in the Mibrasa, where frying, grilling and slow cooking create pure, layered flavours. The result is a cuisine that is both refined and honest, with dishes that feel familiar yet always surprise in their execution and detail.
The greenhouse was built against the side of the Hoornaert family’s former village café, whose historic façade has been carefully restored. That link to the past remains palpable in the interior and the atmosphere.
The atmosphere at Vonk is warm and relaxed, with an eye for detail without excess. A place where you linger over a meal, share flavours and savour the rhythm of the seasons. Vonk has been selected for the MICHELIN Guide 2026 this year.
