Vangroenten

The story

Vangroenten Bistro in Hasselt: Seasonal Plant Based Dining

The kitchen and its origins

Vangroenten in Hasselt operates as a seasonal bistro rooted in Kaat Vandruiven’s early experiments with home cooking. What began as a sporadic living room gathering expanded into a dedicated neighborhood eatery near the central station. Her background includes macrobiotic nutrition training and a professional stint at Brussels’ Mer Du Nord, which informs her approach to the vegetarian kitchen. This grounded philosophy recently earned a spot on the Le Fooding 2026 roster, highlighting how deliberate sourcing translates to genuine flavor.

Plant focused plates

The bistro menu relies on shared portions that encourage conversation around the table. Guests pair broccolini with tahini sauce alongside fresh garlic sourdough from partner bakery Brijosh. Main courses guarantee at least five distinct vegetables, often appearing as layered lasagnes or slow roasted cauliflower served with black lentils. A cashew based faux mage croquette and a tangy beetroot dip deliver rich textures while keeping the kitchen fully adaptable to the daily harvest.

Natural wines and the room

Cream-colored curtains and deep green sofas frame the dining area, which stays dimly lit to keep the evening relaxed. The beverage program centers on Van Druiwen, a curated selection of natural wines sourced from small European producers who prioritize biodiversity. You can enjoy Spanish, Italian, or German bottles by the glass or take a full bottle home. An upstairs gallery space called Vanboven occasionally hosts local artists, extending the venue’s role beyond standard restaurant service.