Fire. Smoke.
Craftsmanship.

About us

Cooked by the champion himself

• 01More than 25 years of craftsmanship+

  

  Traiteur Matthias was founded in 1998 by Kurt Dekoninck. What started as a sideline grew into an established name in the Belgian culinary and barbecue world. With more than 25 years of experience, Kurt built up an impressive track record, with several national and international titles, participation in competitions across Europe, North America, South Africa and Australia, and the publication of eight barbecue cookbooks.

  His craftsmanship was crowned with the title of Maître Rôtisseur de Belgique, an international recognition awarded to chefs who excel in culinary perfection and craft. In addition, Traiteur Matthias was crowned BBQ World Champion in 2010, a position held for three consecutive years.

  Today Kurt is supported in the business by his wife Sara Vandevelde and his son Kevin Dekoninck, who also put their shoulders to the catering activities, the summer bar and the living-room restaurant.

  Future assured!

  Kevin Dekoninck literally grew up among the pots and pans of Traiteur Matthias. From an early age he helped behind the scenes and travelled along to national and international barbecue competitions. In this way he inherited not only a passion for the craft, but also the values that have characterised the company for more than 25 years.

  After his training at the adult education programme of the Ter Duinen hotel school in Koksijde, Kevin continues to develop within the family business. With respect for the past and an eye for new ideas, he is step by step preparing for the future of Traiteur Matthias, while Kurt is gradually sketching the outlines of a new culinary adventure in Durbuy.

• 02World Champion Bar-B-Que+

  

  First place in the world rankings in 2010 crowned years of international success. Under the leadership of Kurt Dekoninck, Traiteur Matthias rose to the very top of the competitive barbecue world. After earlier titles as Belgian Champion and BBQ Vice-World Champion, the team claimed the number one position in the World Barbecue Association (WBQA) world rankings. With a lead of no less than 2,200 points over the runner-up, first place was secured even before the season's final tournament. That exceptional achievement crowned Traiteur Matthias as BBQ World Champion. The number one ranking was then held for three consecutive years. In the years that followed, Traiteur Matthias remained among the international elite, with strong performances and several podium finishes at European and world championships.

• 03The King of BBQ — one of Europe's largest rigs+

  

  The King of BBQ is the flagship of Traiteur Matthias. This impressive smoker, 6.5 metres long and 2.5 metres wide, was fully designed by Kurt Dekoninck almost 18 years ago and was the very first mobile smoker of its kind in Belgium. The inspiration for its design came during his many international competitions and travels to the United States, where, as a laureate of the Jack Daniel's BBQ Cup, he got to know authentic American barbecue culture up close.

  With The King of BBQ we bring that experience to every event today. The rig combines low & slow barbecue, authentic smoking, indirect cooking and traditional grilling over charcoal, and can also be used as a stone-oven grill or wok station. Through almost twenty years of experience and continuous refinement, it has grown into the versatile rig that still sets Traiteur Matthias apart today.

• 04Pop-up terrace+

  

  The summer bar along the Provincieweg in Gistel-Moere runs at full steam. What began six years ago as a temporary pop-up has grown into a full-fledged seasonal restaurant, with a democratically priced and surprisingly extensive menu.

  • ✦Open from May to the end of September, 7 days a week
  • ✦Lunch and dinner
  • ✦30 seats inside, 80 on the terrace
  • ✦In winter, an intimate living-room restaurant
  • ✦Grill your own marinated meat at the table

  From hand-cut fries and Black Angus burgers to Brazilian ribeye, scampi and the house specialty: low & slow barbecue where the ribs cook for up to six hours.

• 05Quality products: Duroc d'Olives, Breydel, Vandierendonck+

  

  Quality starts with the right suppliers. That's why Traiteur Matthias works exclusively with top products from trusted partners who know their craft inside out.

  • ✦Duroc d'Olives — pork of exceptional quality, raised on olives
  • ✦Breydel — artisanal West Flemish ham and bacon, smoked the traditional way
  • ✦Vandierendonck — fine charcuterie and sausages from the region

  By choosing honest, recognisable local products, you taste the difference in every bite.