The thrill menu overview in genk belgium
Discover the enticing culinary journey at The Thrill, nestled in the heart of Genk, Belgium. This restaurant masterfully blends bold flavors with refined techniques, inviting food lovers and trend-conscious travelers to indulge in an exceptional dining experience. The menu is thoughtfully divided into starters, mains, desserts, and a selection of drinks and specials to satisfy every craving.
Starters
Begin your meal with a selection of artfully crafted starters that showcase fresh, locally sourced ingredients. The Veloute van Hoevekip offers a rich and comforting chicken velouté, perfect for warming the palate. If you prefer seafood, indulge in the Romige bisque van strandkrabbetjes, a creamy bisque that highlights delicate strand crab flavors.
For a more refined start, try the lauw warme zalmescalope served with schorseneren and crispy aardpeer chips — a harmonious balance of textures and tastes. The salade van gekonfijte eendenbout, complemented by fresh boontjes and luscious ganzenlever, is a decadent choice for those craving a taste of luxury.
Don't miss the delicate gevulde ravioli van krab, enhanced with an emulsie of schaaldieren, zesty gember, tender bospeentjes, and salty zeekraal. Meat lovers will appreciate the carpaccio rollade of rundshaas and ganzenlever, topped with fresh rucola and shaved Parmezaan. Lastly, savor the huisbereide garnaalkroketten served with a flavorful coulis of schaaldieren — a Belgian classic elevated with craftsmanship.
Mains
The mains at The Thrill are a celebration of premium meats and fresh seafood, prepared with precision and passion. Dive into the geroosterde Black Angus 'Sukade' accented with peppery rucola, green boontjes, toasted pijnboompitten, and nutty Parmezaanse kaas for a hearty yet elegant plate.
For steak enthusiasts, the Dry Aged Rubia Gallega Premium 'Ribeye' promises a juicy, flavorful experience that highlights the finest Spanish beef. Alternatively, enjoy the tender Ierse runderhaas Filet pur presented with a rich mergpijpje and earthy duxelles of mushrooms.
Other exquisite options include Rossini with pan-seared ganzenlever, the impressive Double Dutch Holsteiner rundsribstuk Côte à l'os designed for two, and a succulent gebakken melkkalfskroon with ragout of zilveruitjes, cantharellen, and artichokes. Seafood lovers will relish the gebraiseerde heilbotfilet with a creamy gember sauce, black pepper, and veal jus, or the op de graat gebakken tarbotrug paired with a tangy tomato béarnaisesaus 'Choron'.
Desserts
End your meal on a sweet note with indulgent desserts crafted to delight. The classic Vanille roomijs is beautifully complemented by a warm chocoladesaus 'Dame Blanche' for a timeless treat. The almond ijssoufflé with light merengue and vibrant coulis of frambozen offers a sophisticated balance of textures and flavors.
For a twist on coffee, savor the Café glacé with a kick of vodka and dusting of cacaopoeder. Chocolate lovers will adore the rich chocolademoelleux served with English cream and candied physalis, while the selection of geaffineerde kazen accompanied by a chutney of kweeperen provides a refined finish to your dining experience.
Drinks and specials
Complement your meal with a curated selection of beverages including fine wines, refreshing beers, and expertly crafted cocktails. The Thrill also serves coffee for a perfect post-meal pick-me-up. Whether celebrating a special occasion or enjoying a casual night out, the attentive service and inviting atmosphere make every visit memorable.
- Why choose The Thrill for your dining experience? An exquisite menu blending local ingredients with international flair, vibrant ambiance, and dedicated service to make your meal unforgettable.
- What makes the starters stand out? They showcase a delicate balance between fresh seafood and premium meats with creative preparations that tease the senses.
- Are there options for sharing mains? Yes, the Double Dutch Holsteiner rundsribstuk Côte à l'os is a generous dish perfect for two, ideal for communal dining or special occasions.
