QUINZE RESTAURANT

About QUINZE RESTAURANT

Quinze is a small restaurant in Liège built around the idea of a "cuisine de sens et de sentiments" — food that is thoughtful, seasonal, and made with care. The concept is intentionally intimate: the restaurant serves a maximum of fifteen covers per service, with Yoann Jüngling, known as "Xoán," cooking alone at the stove.

The restaurant positions itself around time, trust, and precision. It offers a reservation-based dining experience that aims to respect the products, the guests, and the chef’s own working capacity, while creating a calm setting where the meal can be enjoyed slowly. Its tone is personal and artisanal rather than formal or trophy-driven, with an emphasis on sincerity, craftsmanship, and emotional connection through food.

Core Values

• Respect for products: Quinze emphasizes careful selection and handling of ingredients, with a focus on preserving quality from sourcing through preparation.
• Seasonality and locality: The restaurant works mainly with local, seasonal, and/or organic products, aligning its cooking with what is available at the moment.
• Slow Food principles: Quinze explicitly follows Slow Food principles, valuing time, patience, and a slower, more considered approach to dining.
• Sincerity and emotion: The restaurant presents cooking as an act of feeling as much as technique, aiming to create dishes that carry warmth, memory, and pleasure.
• Responsibility and balance: Limiting the number of covers is part of the restaurant’s philosophy, helping reduce waste, manage stock better, and support the chef’s working conditions.

Unique Aspects

• Maximum of fifteen covers: Quinze is designed around a very small service size, with no more than fifteen guests per sitting, which is unusual and central to its identity.
• Single-chef operation: The kitchen is run by one chef alone, making the experience highly personal and tightly controlled.
• Strong Slow Food alignment: The restaurant explicitly states that it adheres to Slow Food principles, which shapes both the pace of service and the sourcing philosophy.
• Direct local sourcing network: Quinze names several suppliers and collaborators, including Ferme Beauregard, Les Petits Producteurs, La Ferme de Tabreux, Le Coq des Prés, Aquality Zeebrugge, Au Canard Gourmand, and Circuits Paysans.
• Curated drinks partnerships: The drinks list is built with selected friends and partners such as Les Vintrépides, Oenogea, Les Vilaines au gré du vent, Marcus Beer, and Beer Lover’s.