't Vlasbloemeken

The story

't Vlasbloemeken – Modern Dutch Cuisine in Koewacht, Netherlands | Michelin Recommended

't Vlasbloemeken

On the Dutch-Belgian border, in the village of Koewacht, 't Vlasbloemeken brings the best of Zeeland to the table. The name nods to the region’s flax-growing history, and the restaurant itself occupies a building that once served as a dance hall, hotel, and flax workers’ pay office. Today, Eric and Bianca van Bochove run it with a small, tight-knit team, focused on letting the ingredients speak.

The kitchen follows a simple motto: "al het lekkers van zee, vee en veld" – the best of sea, livestock, and field. That means Oosterschelde lobster, sustainably caught, and asparagus from the restaurant’s own backyard. Chef Eric prepares dishes with respect for tradition, letting the quality of Zeeland’s produce shine. The menu changes with the seasons, offering a JRE menu, a crustacé menu focused on seafood, and a biweekly lunch menu built around what’s local and fresh. Every dish is paired with wines from a carefully curated list, with non-alcoholic options available.

The atmosphere is warm and relaxed. Tables are set with care, and in summer, the terrace around the pond offers a peaceful spot to dine. A separate private dining room accommodates groups up to twelve. The restaurant’s recognition from Michelin reflects the precision and integrity of the cooking, but the feel remains unhurried and genuinely welcoming.

In a village where the street across the road is already Belgium, 't Vlasbloemeken is a destination rooted in its place – serving modern cuisine that tastes like Zeeland.