Chef-Mastercook Geert Gheysels and his wife Kristine De Grave have been receiving guests in the beautiful spacious villa or on the extremely atmospheric terrace of the Anobesia restaurant in Affligem since 1993. Get to know them here; as a subscriber to Horeca Webzine, you have a chance to win an invitation worth €50 during the anniversary year.
Table of contents
Monthly changing menu
On the refreshing monthly changing menu of restaurant Anobesia you will find what nature has to offer, namely every month a variety of fine and tasty ingredients that make the seasonal cuisine of chef-Mastercook Geert Gheysels unique!
Mastercook Geert Gheysels
At the age of twelve, Geert Gheysels went to the hotel school in Ostend, where he completed six years in the hotel department with the necessary internships and weekend work, plus 2 years of specialization in pastry and confectionery with internships at the Ecole Lenôtre-Valhrona.
He then worked for ten years in various star restaurants, including 4 years in “La Maison du Cygne” in Brussels. After that, the Mastercook also worked for Marc Paesbrugghe in the “Sir Anthony Van Dijck” and for Willy Slawinsky in the “Apicius” in Ghent as sous chef when the restaurant was awarded a 19/20 in the Gault&Millau of 1988. Since then, Geert Gheysels has continued to improve himself through internships and many Spanish congresses with the world's best.
The inspiration for his dishes in the restaurant Anobesia comes from Mastercook Geert Gheysels by gaining energy in world cities, by tasting and smelling.
I love working with vegetables and herbs. The plant kingdom is so extensive in scent and taste. The restaurant Anobesia is located here in the region of the hop shoots that herald spring in the field. I also use vegetables a lot to centrifuge as a basis for my sauces. I use herbs from my large herb garden for the subtle finishing touch.
Own picking and herb garden
From spring onwards, Geert uses herbs from his own picking and herb garden in the kitchen of restaurant Anobesia to give every dish an even spicier flavour.
Those who prefer to keep it classic can enjoy some suggestions a la carte. In addition, all dishes are prepared on demand.
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Impressive wine list
The very impressive wine list of restaurant Anobesia will certainly charm you. Geert and Kristine are real wine connoisseurs and offer you a choice of no less than 450 different wines from all over the world.
Both great classics and personal discoveries are discussed. As passionate sommeliers they are happy to help you make your wine choice. A good price-quality ratio is always central in restaurant Anobesia.
Belgoo Beer 
Madagascar Vanille
NOOR & NOOR
Jeanne Gennar, Coffee with a Soul
Chef & Knife
Kyzoe Hosting & Design
Belgian Master Butchers
Digestive card with 40 whiskies
After the meal you can have a nice chat in the beautiful garden or in the cozy salon. In addition to the extensive coffee and tea menu, you can be tempted by one of the 40 whiskies that are proudly displayed on the exceptional digestives menu.
In short, brace yourself for a culinary journey of discovery through the excellent, creative and surprising cuisine of restaurant Anobesia!
Invitation for subscribers
During the anniversary year of Horeca Webzine, Geert Gheysels and his wife Kristine De Grave invite four subscribers to get to know their restaurant and kitchen.
Subscribe to Horeca Webzine for free and get a chance to win a €50 voucher to spend in Anobesia.
Also follow the anniversary campaign via the Facebookpagina and/or in the Community .
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