Hotel-Restaurant Hippocampus

Fine dining and an elegant stay at the lily pond

Hotel-Restaurant Hippocampus

Hippocampus was built around the 1900s and was for decades occupied by the managers of a local factory. In 1992, the current host and chef, Francis Scheyvaerts, bought the villa – located between Eindhoven and Antwerp – and transformed it into a gorgeous manor. He first opened a restaurant with the emphasis on refined dining. The furnishing of the restaurant and the rooms betray an English influence. This contributes to the friendly atmosphere in the former management villa. The jolly and likeable host also plays a defining role. The rooms, named after desserts, have all the creature comforts of home and are furnished partly with art-deco furniture. On cold, wintry days the bar/lounge is the place to be to really relax next to the crackling wood fire.

Classic with modern influences

Restaurant Hippocampus

Francis Scheyvaerts was the chef in Cheval Blanc (Reims) and Comme Chez Soi (Brussels). As a member of the Belgian Masterchefs and honorary member of Les Jeunes Restaurateurs d’Europe, his good reputation ensures a culinary adventure in his charming period style restaurant. The menu is traditional with a modern twist. Francis Scheyvaerts sources everything locally with fruit and vegetables depending on the season. Hippocampus also has an impressive collection of 80 single malt whiskies. In the summer you can eat your meal on the terrace and enjoy the breathtaking surroundings and the view of the pond.


Garden or terrace
Gault&Milllau 13,5/20
Disciple d'Escoffier
80 Single Malt Whisky's
Former executive villa
Terrace with view over the lake
Surrounded by beautiful nature

Special features in the region

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De Kempen

The hotel is located in De Kempen and is surrounded by beautiful nature and hiki… Read more
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Golfers can choose from three nearby golf courses, the Kempense, the Postelse an… Read more
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Postel Abbey

The Norbertine abbey in woody Postel is also worth a visit. Since 1140 some of t… Read more


The term picturesque is a fitting description to characterise the location of this restaurant, part of a boutique hotel. A spacious villa from the beginning of last century is the setting for the kitchen of chef Francis Scheyvaerts. He opts for a local touch with products from the vicinity. Like fried quail with a blackcurrant sauce as a fine component or Belgian veal loin with morels, tarragon, tartlet of young carrots and pommes dauphine.

Gault&Millau 13,5/20

Our beloved Hippocampus.

‘’We look forward to welcoming you warmly to our beloved Hippocampus.'' - Francis Scheyvaerts

Hostess: Sabine Cauwenberghs
Chef: Francis Scheyvaerts