Dining on the Delfine: Discover Flemish Fare, Belgian Beer, and Decadent Chocolate
Belgium has entered a delicious new chapter along its historic canals.
Built in medieval times as busy boulevards for working barges carrying intra-European cargo, this extensive system of antique waterways has been comprehensively restored, now serving as as elegant corridors for modern boating and pleasure cruising.
At the heart of this enticing revival is the Premier class Delfine, a barge originally built in 1907 and now lovingly reimagined as a floating boutique hotel.
Hosting just four guests as she glides between Ghent and Ypres, Delfine delivers an intimate, immersive way to discover Northern Belgium’s robust fare through seasonal menus, world-class beer, artisanal breads, and premium chocolate.
Guiding the journey into Belgium’s dynamic culinary landscape are Delfine’s owner-operators Captain Tim Bull and Hostess Karina Rook, a husband-and-wife team shaping every epicurean experience both onboard and ashore.
Now, with the 2026 debut of the historic barge Delfine, they invite Barge Lady guests to share in what they love most: great coffee, the pleasures of the table, and the joy of gathering — an ethos rooted in Belgium’s hearty cuisine and shared with genuine warmth, family spirit, and impeccable taste.
Here is what Captain Tim is most excited about sharing with Barge Lady guests on the Delfine:
GOURMET DINING ON THE DELFINE
Belgium is the place to discover amazing cooking and great food. Belgians are gourmands. They love to eat out, and they love to eat well. It’s a part of the culture, and there are a high number of hotel schools here developing quality chefs.
Every level of dining takes pride in delivering outstanding results. Whether it’s a local bistro or a Michelin-starred restaurant, you’ll always find exceptional seasonal food that’s fresh and full of flavour.
As Peter Goosens — a 3-star Michelin Chef and known as the ‘Godfather’ of Belgian cuisine — says: “Belgium has some of the best chefs in the world and its cuisine is among the best in the world. But there is no one who has said it before.”
WHAT IS MOST SURPRISING ABOUT BELGIAN CUISINE?
The freshness of the ingredients! Belgium is at the confluence of a range of cultures, and many foods are readily accessible. While there are always traditional options like Fritjes (more commonly known in the US as French Fries), Belgian cuisine is very innovative. For example, we’ve been surprised by the range of vegan and vegetarian options at all levels.
For Karina, who’s not traditionally a beer drinker, the range and flavour of Belgian beers is constantly tempting her to try more, and she’s discovered that she does like beer, when it’s this good!
There are also lots of options to explore that you wouldn’t expect. For example, we’ve found that ice cream tends to be homemade, and each local store produces its own, which is a great excuse to visit all of them and taste them all.
BREWS CRUISE AND LOCO FOR COCOA
Belgian beer has a long history, from trappist beers brewed in traditional ways in monasteries to modern, innovative breweries at a local city scale. Unlike most other countries, where beer tends to sit around a standard alcohol % by volume, Belgian beer can range from light drinking beers at 3-4% all the way up to Tripels or Quads of 8-12%, similar to a strong glass of wine.
Chocolate is always popular in Belgium, and there are many extremely high-quality Chocolatiers.
One favourite of ours here in Gent is Deduytschaever, who just won a Michelin award as the best Chocolatier in Flanders.
They are leading the way with fewer pralines, leaning more into innovative fresh flavours like Yuzu from Japan, novel presentations, and unusual locations (in a graffiti art street). They remain high class, but they break that “white gloved” mould and are taking high quality to the streets.
ONBOARD DINING WITH CHEF KEAM
For dining onboard the Delfine, we can’t wait for our guests to taste the creations by Chef Keam. Keam’s cooking represents Belgian flavours and foods, but blends that with her South African heritage and restaurant experience. It’s flavourful and innovative, and as beautiful to see as it is to eat.
Great French wine will always be a feature on Delfine (as well as a selection from Chef Keam’s family winery in South Africa), but we’re excited about inviting guests to explore new tastes.
To pair beers with fine dining. To experience the local Jenever, Advocaat, a local alcohol free gin, or any of the broad range of gins and even whiskies being created here.
Many thanks to Captain Tim of the Delfine for this delicious interview! For the Delfine’s sample menus and wine list, click here. For a walkthrough of the Delfine with Captain Tim and Hostess Karina, click here. To book your 2026 Belgian culinary cruise with Tim and Karina, click here.