Restaurant Slagmolen is an institute of fine dining in Belgium. The restaurant is located in a green oasis in the middle of Limburg and opened its doors in 1994. Prior to that, Bert Meewis had already earned his stripes working together with some culinary masters like Roger Souvereyns and Johan Segers. It is during this experience that Bert laid his for a very solid classic kitchen, based on the best ingredients only. In 1994, Bert Meewis and his wife Karlijn Libbrecht got the opportunity to take over the ‘Slagmolen’ a beautiful rapeseed mill that dates from 1511. Gradually they continued to build a timeless, classic fine dining restaurant to what is today one of the most established restaurants in Belgium. It is awarded with a score of 18/20 in the Belgian Gault&Millau guide and two Michelin stars.

The beautiful location is the start of the Slagmolen experience. Guests enter through the gates and are immersed in a green oasis next to the water mill in the Bosbeek Valley in Opglabbeek. The property boasts several buildings, with accommodations, a party room and the restaurant itself. During summer months, a beautiful terrace offers guests an outstanding outdoor lunch or dinner experience. The interior of the Slagmolen is classic, comfortable and cosy. A part of the original mill is maintained and is great eye catcher from most of the tables. There is also a veranda, which is great for groups and private dinners.

Bert Meewis cooks with a lot of gut feeling and has never deviated from his cooking style over the years: a solid, delicious and timeless classic kitchen. With a critical eye, he witnessed chefs experimenting with the molecular, Asian, Scandinavian or South American cuisines. However, Bert remained true to his own cooking style, which is based on the French cuisine with only top quality products and intense flavours. The product is always central and funds and sauces are essential to elevate his cuisine. He proposes an à la carte menu, a seasonal degustation menu and his timeless Slagmolen menu. In the latter guests can discover his true classics, like the tartar of beef on crispy potato with Royal Belgian caviar. Or the salad with lobster and apple and a delicious dressing that offers a synergy of Jonagold apple syrup, mayonnaise, cider vinegar and sunflower oil. No matter what you do, make sure you do not leave the Slagmolen without trying the famous Dame Blanche. Freshly made vanilla ice cream, finished with a delicious chocolate sauce and fresh cream. Timeless! Besides his classic dishes, Bert is also a master of seasonal preparations. Many gourmet lovers head to the Slagmolen during game season, to enjoy dishes such as the pheasant with chicory and white truffle, or the generous preparation with hare, two rich sauces and pear.

Bert’s wife Karlijn manages the service with the same determination for quality as Bert does in the kitchen. Karlijn had no hospitality background before she started at the Slagmolen, but clearly has a natural talent. She was even elected hostess of the year two years ago by the Belgian Gault&Millau guide. The future brings even more family power, as one of their sons will also join the Slagmolen team. The team in the service is elegant and professional, and the wine menu offers an amazing selection of mainly European wines.

The Slagmolen is a restaurant where time (fortunately) continues to stand still. Simplicity means generousness here and that is what you will taste in the plate. Chef Bert Meewis cooks classic, timeless, and full of flavour. That is exactly what guests return for, time after time. Because quality is timeless.

Wild Hare Preparation

Gastronomy

Chef Bert Meewis And Karlijn Libbrecht

Interior

Exterior

Guestrooms

Written by Sven & Frank