Slagmolen

The charm of this authentic watermill, whose machinery is visible inside, is flanked by a stylish modern “barn”, whose huge windows overlook the stunning countryside. In addition to a peaceful terrace, the establishment boasts four deluxe rooms to prolong the evening in style. This highly distinctive portrait is pursued in the culinary fusion of old and new that also depicts the food. The styles of dad, Bert, and Giel, his son, have been merged and are gathering momentum. Family favourites such as pheasant in a cognac sauce and a dame blanche dessert (with vanilla ice cream prepared on the spot) remain firm fixtures on the menu, complete with traditional techniques and lashings of generosity. However, the younger generation is adding a distinctive whiff of modernity to the plating and through subtle details that underscore and highlight contrasting flavours, whilst losing none of Slagmolen’s hallmark delicacy or generosity. Examples include subtle ravioli al plin filled with velvety mascarpone, fresh herbs and lemon zest, paired with red king crab, a vin jaune sauce and an amazing coulis of red beetroot and spinach – heavenly! The à la carte portions are even more generous than those of the set menus – which is paradise for discerning foodies with healthy appetites.

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