Hasselt’s Rosch offers beauty in both decor and food
A newcomer on the restaurant scene, Rosch in Hasselt is already booked solid, and one meal proves why
Hof van Cleve alum
One such venture is Rosch, a stylish restaurant that’s been generating a lot of buzz since opening a few months ago. Chef Glenn Ross and Nicole Schellekens (pictured) decided to open their own place in Hasselt after a friend and fellow restaurateur told them about a promising location in the city centre.
Ross and Schellekens met while working together at famed Flemish resto Hof van Cleve, which is where they met Alexander Reniers, chef and owner of another Hasselt newcomer, Osteria Moretti. Like Reniers and his partner, Ross and Schellekens handle everything at Rosch (a combination of their names) themselves: he in the open kitchen, she as host and pastry chef.
Book ahead
The long, narrow space is painted in deep grey and green tints, with simple black tables and chairs and long benches along the walls. Custom tableware completes the decor.
Everything at Rosch is served à la carte and limited to a few options in each category: five hapjes, four starters, three mains and three desserts. The wine list is similarly selective. A focus on quality over quantity ensures that the whole operation runs smoothly with just the two of them.
On a recent Friday night, I was glad we’d booked our table in advance, as there’s a month-long wait for one of the restaurant’s 16 seats at weekend. Despite a full house, service was relaxed and attentive, and every course was perfectly timed.
Not only was everything cooked to perfection, but each plate was beautifully presented
We chose the romesco, served with anchovy toast and grilled baby lettuce, and hummus with crudités as hapjes. The bright flavours proved an ideal introduction to the meal.
My husband then had the red beet starter, served with Puy green lentils and creamy goat's cheese. I decided to forgo a first course, as I had my eye on the blood orange and chocolate dessert.
For our main courses, we had the lamb Lozère and the fish of the day, which was sea bass. Not only was everything cooked to perfection, but each plate was beautifully presented: Ribbons of red carrot complemented the rosy pink of the lamb, and the fish was accompanied by a palette of white (asparagus, mashed potato, cockle shells) and green (broccolini, spring onions).
With such a promising start, Rosch has a stellar future ahead of it.
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