Restaurant De Kristalijn is a fine dining restaurant located in Genk, the Limburg region, in Belgium. The restaurant is integrated into the domain ‘Stiemerheide’, which hosts a hotel with 70 rooms, an 18-hole golf-course ‘Spiegelven’, different banquets, and restaurant De Kristalijn. The beautiful domain is surrounded by woods and nature and offers a great setting for a weekend-trip. Both the restaurant and the hotel are owned by hotelier Eric Bullens, who also owns domain ‘La Butte aux Bois’ and restaurant La Source in Lanaken. For the daily management of De Kristalijn, Eric appointed Director Jos Schols.

De Kristalijn was previously established inside the Stiemerheide hotel, but moved to a new building (100 meters from the hotel) in 2011. On its new location, all focus is drawn to gastronomy and architecture, creating an extraordinary fine dining experience. The building is a piece of modern art: an ultra-modern, sleek, streamlined and harmonious construction seems to float above the ground and is accessible via a metal suspension bridge.

On the inside, the straight lines from the exterior are continued and the large windows all around the restaurant offer stunning views in all seasons. When the weather permits, the windows can be opened and you will find yourself surrounded by nature. The restaurant seats 60 guests and all tables have a view on the spacious open kitchen. Warm colours like gold and brown give the restaurant a cosy atmosphere and international interior accessories add the contemporary touch.

Head Chef Koen Somers is in charge of the kitchen at De Kristalijn. Koen has been cooking for over 13 years and after the move to the new location he and his team have been reaching culinary heights. The chef represents a fine, light kitchen where the product prevails. In restaurant De Kristalijn Koen serves contemporary tasting menus (two to five courses, renewed every five to six weeks) and more traditional à la carte dishes such as frog legs with garlic and mushrooms – a dish the guests keep coming back for. In the kitchen Koen is assisted by five sous chefs and his kitchen team is motivated to innovate and to search for the perfect flavours. The tasting menus kick off with finger food, followed by tasty and innovative amuses such as a delicious creation of carrot, orange and soy. The dishes are characterised by beautiful products, complemented with exotic or unusual ingredients. A good example is the starter with lobster, avocado, kalamansi, organic vegetables, hemp seeds, hemp with kalamansi, organic vegetables and wheat barley.

The dining rooms are led by Restaurant Manager Guido Rogiers – a restaurant professional with 25 years of experience as a host at the renowned restaurant Clos St. Denis. Together with sommelier Mike Jacobs he serves the guests in style and makes sure everyone has a memorable stay at restaurant De Kristalijn.

Restaurant De Kristalijn is a great place for a gourmet stopover in the Limburg region of Belgium. The fine and delicious food; the beautiful building and interior; and the great team: there are many reasons to return to this gastronomic jewel!

Written by Sven & Adriaan