De Weijers Hoven

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De Weijers Hoven Bilzen: Regional and World Cuisine with Classic Roots

The Kitchen and Its Craftsman

De Weijers Hoven in Bilzen builds its world cuisine around thirty years of continuous practice. Chef Xavier Conings leads the pass as a Compagnon de la Toque Blanche who grounds every plate in classic technique. He sources fresh produce directly from local growers and rotates the menu with the seasons. This steady commitment earned the property two radishes from the We're Smart Green Guide in 2026.

Seasonal Plates and Global Flavors

The menu bridges local agriculture and international spice routes without forcing either direction. Zeeuwse mussels arrive steeped in ginger, curry, leek, and pearl barley. Mackerel prepared in the green style rests on zucchini, asparagus, and green beans. Wild duck pairs with mushrooms and celeriac beside a cherry jus reduction. This flexible approach to world cuisine keeps the kitchen anchored in seasonal availability.

The Dining Room and Cellar

Guests sit among a maximum of twenty-four covers inside an intentionally compact space. Sommelier Jean Conings oversees the wine list, which prioritizes small-scale French producers over large commercial estates. Couples frequently reserve the quiet summer terrace during warmer months to dine under open skies.