Koppel Ends Bistro ‘t Kwiezientje After 16 Years.. Takeaway Still Available in Belgium

Koppel Closes Bistro ‘t Kwiezientje After 16 Years, Takeaway Remains

After sixteen years, Aster Dhondt and Nadia Couvreur close their beloved Bistro ’t Kwiezientje, shifting focus to popular take-away meals and festive catering.
Marie Dupont21 July 2025Last Update :
Koppel stopt na 16 jaar met Bistro ‘t Kwiezientje, afhalen zal wel nog kunnen
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Belgian food lovers will soon say goodbye to Bistro ’t Kwiezientje in Gavere, a beloved spot known for its classic Belgian-French dishes and exquisite scampi recipes. After sixteen years of dedication, owners Aster Dhondt and Nadia Couvreur have decided to close the bistro, with their final weekend set for 2025-07-20 21:56:00. This marks the end of an era but opens a new chapter for their thriving take-away business.

6 Key Takeaways
  • Aster and Nadia end bistro after sixteen years
  • Focus shifts to successful takeaway meals
  • Weekend staff shortages challenge bistro operations
  • Health issues influence decision to stop
  • Catered meals and food automats continue
  • New structure reduces stress and workload

Why would such a successful bistro close its doors? Running a restaurant in Belgium’s competitive market is no easy feat, especially with the challenges of weekend staffing and the toll of long hours. Aster and Nadia’s choice reflects a desire to reduce stress while continuing to serve the community in a more manageable way.

So, what’s next for this dynamic duo and their loyal customers? Let’s explore how their transition impacts the local dining scene and what it means for Gavere residents.

Fast Answer: Bistro ’t Kwiezientje in Gavere closes after 16 years on 2025-07-20 21:56:00, shifting focus to popular take-away meals and catering services, ensuring continued quality Belgian cuisine for locals.

Is this the end of an iconic local dining experience, or a smart pivot to meet modern demands? The decision highlights key challenges faced by restaurateurs in Belgium today:

  • Difficulty recruiting weekend staff post-pandemic
  • Intense workload and health considerations for owners
  • Growing popularity of convenient take-away and meal services
  • Maintaining quality through structured catering menus rather than à la carte
This shift reflects a broader trend in Belgium’s food industry, where flexibility and convenience are increasingly valued by both business owners and consumers.

Looking ahead, Aster and Nadia’s move could inspire other Belgian restaurateurs to innovate their business models. For locals, it’s a chance to enjoy their favourite dishes in a new format—perhaps a sign that tradition and modernity can blend deliciously well.

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