Sliced button mushrooms under a black crumb, on a wooden board

Living cuisine and seasonality

Discover the menu Discover the lunch

Terhulpsesteenweg 2, 1560 Hoeilaart

Wednesday to Saturday for lunch and Tuesday to Saturday for dinner

Philosophy

Cadence began with a simple wish: to eat well, to drink well and to be surprised.

Discovering new flavours and new pairings, season after season, in a warm, lively and unpretentious setting.

I imagined Cadence as a fine-dining restaurant where you come as you are, with no codes and no constraints. Exacting cooking, but a simple and honest moment, to be shared with family or with friends.

On the plate, we choose well-sourced produce, always in season. We try to make the gesture disappear and leave room for what matters: taste.

Nothing here is fixed. We move at the pace of nature, of what arrives at the door and of our own inspiration, with a kitchen that is constantly alive.

With respect for our craft, for our producers and for our guests, and one simple wish: to share our passion for this trade, and to make every meal a moment of discovery and pleasure.

— Romain Longchamp

Girolles in their juices, plated on ceramic

A laid table on the terrace at Cadence, in the shade of an olive tree

Starter, main, dessert

Guided by the market and by our own inspiration. On weekdays, in an hour, discover our testing ground: new ideas, new pairings, new dishes… perhaps on the next menu.

A fish fillet poaching in its broth, with cloves of pink garlic

Saturday lunch

Saturday roast chicken

A restaurant is above all about sharing, about family and about good moments. Every Saturday lunchtime, we invite you to find that simple pleasure again, around a family menu made to be shared.

On the board: three starters, a roast chicken for the main, then two desserts. For the more indulgent, the cheese trolley is offered as well.

Because coming to a restaurant with your children is also how they discover the taste of fine things, the pleasure of being together and the happiness of eating well.

Starters to share

Zeeland mussels gratinated with Café de Paris butter15
A plate of Iberian Bellota ham16
Cod brandade croquettes, sauce rouille14

Main

Roast free-range chicken32
Chicken jus, Sketchup
Potato crisps and salad
Apple compote

Desserts

Belgian and Swiss cheese trolley20
Dame blanche15
Raw cream infused with buckwheat
Marsala sabayon13
Vanilla, saffron

Roast chicken for children up to 12: 12

This menu is shown as an example. It may vary with the seasons and market prices.

Find us

Hoeilaart,
on the edge of the forest

Since October 2026, Cadence has made its home in this charming house on the chaussée de La Hulpe, in Hoeilaart, on the edge of the Sonian Forest.

The house has a history of its own: for more than 44 years, generation after generation, one fine-dining restaurant after another has brought its cooking, its craft and its passion to life here. Today, Cadence writes the next chapter of that story.

We are minutes from Overijse, La Hulpe, Genval and Tervuren. Along the chaussée de La Hulpe, Watermael-Boitsfort, in the south of Brussels, and Waterloo are also some ten minutes away.

By car, there is parking beside the house. By train, Groenendaal station is just five minutes on foot.

Many guests come for lunch after a walk in the forest. There is no need to hurry here: once at the table, take your time, enjoy the moment and let the afternoon take its course.

Opening hours

From 12:00 to 13:30, Wednesday to Saturday.
From 19:00 to 21:00, Tuesday to Saturday.

Closed Sunday and Monday.

Address

Terhulpsesteenweg 2
1560 Hoeilaart

Parking on site.

Contact

+32 (0)2 385 05 31 info@cadencerestaurant.be

Directions

The front of Cadence, a white house on the Terhulpsesteenweg in Hoeilaart

Events

Langoustines roasting in the pan, basted with a spoon

La Table du Chef

Take your seat at the heart of the kitchen. Facing the stoves, discover a bespoke menu shaped by your wishes and by the chef’s inspiration. A privileged experience, as close to the action as it gets, in direct contact with the chef and his kitchen. Up to 10 guests.

Get in touch

The terrace lounge, in front of the veranda

Private hire

Your table, your experience. Hire Cadence for yourselves and imagine something entirely bespoke, shaped by your wishes and by the chef’s inspiration. A singular moment, a menu of your own, a restaurant just for you.

Get in touch

The team

Great cooking rests first of all on a great team.

Chef-owner

Romain Longchamp

Born in Lausanne, Switzerland, Romain has worked in kitchens since 2008. After an apprenticeship that laid the foundations of his craft, he joined the Lausanne Palace & Spa, where he spent five years moving from commis in the brasserie to chef de partie in the hotel’s starred restaurant.

His path then took him to London, to Sketch ✽✽✽, alongside Pierre Gagnaire. For more than two years he built his technique and his creativity in a demanding kitchen, before continuing in Paris with Alain Passard at L’Arpège ✽✽✽. That experience deepened his relationship with produce, with the seasons and with a kind of cooking where precision leaves all the room to expression and taste.

Arriving in Belgium marked a new stage. He joined Chalet de la Forêt ✽✽ and worked his way up to sous-chef, before joining Christophe Hardiquest and taking charge of the kitchen at Menssa ✽. From the brigade to running the kitchens, these different experiences gave him a complete view of the craft, culinary and human alike.

Today, Romain wants to put that experience at the service of cooking that looks like him: legible and generous, exacting without being intimidating, centred on produce and on taste.

Co-founder

Daphné Sibille

A graduate of the École Hôtelière de Glion in Switzerland, Daphné has always been passionate about hospitality and restaurants.

Alongside Romain, with whom she has shared her life since 2013, she helped build this project, imagined and developed together out of a wish to create a house that looks like them.

Today she supports the restaurant on the administrative and organisational side, a role to which her Master’s in Human Resources brings a complementary view. In the dining room from time to time as well, she sees to it that the experience stays warm and attentive, true to the values of the house.

Maître d’hôtel

Mathieu Goelen

Trained at the École Hôtelière de Namur, Mathieu embodies a new generation of front-of-house professionals: young, energetic and extremely attentive to detail.

He refined his approach to service with Christophe Hardiquest at Menssa ✽, where he also built a solid knowledge of wine.

He cares deeply about giving service that is both of a high standard and warm.

Sous-chef

Pierre Vanhees

From the Liège region. He built his experience with great chefs in France and in Belgium, in demanding houses where he developed rigour and precision.

Loyal and deeply attached to human values, he is a pillar of the team. Demanding of himself, he sees to it every day that the level of quality and consistency holds.

A piece of roast meat, glazed with its sauce

Gift voucher

Give the Cadence experience

Treat the people close to you with our gift vouchers, valid for a year at the restaurant.

Choose your amount from €50 and receive your voucher by email straight away, or collect it at the restaurant in a handsome gift envelope, ready to give.

Give a gift voucher

Philosophy

Menu

Starter, main, dessert

Saturday roast chicken

Hoeilaart,
on the edge of the forest