Slagmolen

The story

Restaurant Slagmolen in Genk: Belgian Cooking Inside a Restored Watermill

The chefs and the kitchen

Brothers Bert and Giel Meewis run the pass together, guiding every plate through a large open kitchen visible behind a wide service window. Their partner Karlijn Libbrecht manages the floor and ensures guests feel immediately at ease. The kitchen’s steady output earned Gault & Millau’s “Chef of the Year” designation in 2020 and currently holds an eighteen-point rating. This Belgian cuisine relies on straightforward preparation over heavy manipulation, letting seasonal produce dictate the menu.

A restored mill and its garden

The building stands on the banks of the Bosbeek valley near Opglabbeek, where the original stone walls still support the timber structure. After a six-month renovation completed in early 2022, the dining room blends clean lines with warm wood tones and soft lighting. Large windows frame the vegetable garden, which supplies herbs and edible flowers directly to the prep tables, keeping the regional cooking grounded in the immediate landscape. Visitors often linger in the courtyard between courses, taking advantage of the quiet rural setting.

Gatherings and overnight stays

Beyond the main dining area, a separate event hall accommodates up to eighty seated guests or one hundred forty standing attendees. The space features a three-meter multimedia screen and flexible layouts for corporate presentations or wedding receptions. Four newly finished guest rooms sit above the commercial areas, allowing visitors to extend their stay without leaving the property. The team maintains a steady schedule across four operating days each week.