The story
Jordi Hiel leads the kitchen at Studio Hiel, a bistro in Zwijndrecht that recently secured a spot on the 2026 Le Fooding guide. He works inside his father’s former bakehouse, adapting the space for a thirty seat service focused on seasonal precision. Classical training at Hof Ten Damme gave him a foundation, while residencies at Koks in the Faroe Islands and Daxen Krog in Stockholm shaped his commitment to ingredient driven cooking. He treats every plate as a direct conversation between the land and the palate.
Custom timber tables and ceramic ware designed by Astrid Mora fill the dining room, creating a quiet backdrop for the service. Luminous skylights wash the interior in natural daylight, reinforcing the Scandinavian wabi sabi aesthetic Jordi cultivated across Europe. The layout deliberately keeps the guest count low so the team can monitor every detail during the three course progression. Guests sit close enough to hear the quiet rhythm of the pass and watch the chefs arrange each component.
A roasted beet tartare demonstrates how he repurposes kitchen waste by converting burnt peels into a savory dashi base. Grated smoked beefsteak tomato adds earthy depth to the starter, while a glazed cauliflower dish honors his father through a dried yeast reduction. This bistro discipline extends to the main course, where crisp skinned North Sea sea bass pairs with pickled kohlrabi, pearl couscous, and a sharp kimchi vinaigrette. The meal concludes with house churned vanilla ice cream and plums steeped in a spiced wine cranberry syrup.
Recognition
Ambience
Location
