De Kruidenmolen

The story

De Kruidenmolen Klemskerke – Michelin-Recommended Bistro with Roots by the Mill

A Bistro Built on Hospitality

In the quiet polder village of Klemskerke, just outside De Haan, De Kruidenmolen occupies a carefully restored miller’s house. Next to it stands an old wooden post mill, fully restored to working order. This is the setting where chef Stijn Bauwens and hostess Veerle Quintens have built a bistro that feels like coming home. Their philosophy, shaped since opening in 1999, is simple: create the kind of place where they themselves would want to dine.

The Chef’s Journey

Stijn Bauwens grew up in his parents’ restaurant and tearoom, decided on a cooking career at eighteen, and trained in top kitchens: Le Sanglier des Ardennes, the two-star L’Ecailler du Palais Royal in Brussels, and the three-star De Karmeliet in Bruges. Veerle Quintens, who met Stijn as a teenager, later joined him in the business. Together they bought the old miller’s house, renovated the kitchen, and created a dining room that blends old charm with a warm, unpretentious feel.

A Menu of Honest Classics

The card bridges past and present, offering seasonal suggestions alongside enduring favourites. The product comes first. Among the dishes that have earned a loyal following: the shrimp croquettes – called “the best in Belgium” by Knack and scored 10/10 by HLN’s Luc Bellings – grilled marrowbone with rosemary and toast, and sole meunière fried golden in butter. Chef Stijn also champions undervalued ingredients, preparing pork snout croquettes, braised pork head in soy, and regional North Sea fish as an ambassador for North Sea Chefs. The menu even includes a “vegetarian starter according to the chef’s mood.”

Recognition from Peers and Guides

The restaurant’s quality and consistency have earned a Michelin Recommended distinction, alongside a previous Bib Gourmand. Fellow chefs regularly praise the kitchen: Sergio Herman calls it his favourite at the coast, Gert De Mangeleer describes the food as “stevige kost, zonder pretentie, maar verfijnd gebracht,” and Peter Goossens notes that Stijn “kookt op sterrenniveau.” The large summer terrace, with views of the mill, was named among the 40 most beautiful terraces in Flanders by Knack.

The Contemporary Spirit

De Kruidenmolen’s cooking is contemporary Belgian bistro: generous, sincere, and grounded in tradition but with a modern lightness. The wine list, assembled by Veerle, mirrors the same value-for-money ethos. Whether you come for a Saturday dinner or a Monday lunch, the welcome is steady, the food honest, and the setting – a restored mill in the polders – quietly memorable.