The story
Restaurant Slagmolen occupies an authentic watermill along the Bosbeekvallei in Oudsbergen (Opglabbeek), set within a green oasis. The interior has been fully renovated, while the surrounding gardens provide a serene backdrop for al fresco dining. The name hints at its past—a working mill transformed into a contemporary fine-dining destination.
Chefs Bert and Giel Meewis lead the kitchen, crafting French cuisine that balances precision with depth. Karlijn Libbrecht, Bert’s wife, oversees the front of house with genuine warmth. After a temporary relocation, the team returned to their renovated space in March 2022, launching what they call "Slagmolen 2.0." The mill now also houses event rooms for up to 140 guests and four luxurious overnight suites, making it a complete destination.
Slagmolen’s consistency earned a Michelin two-star rating in 2026, noted for "excellent cooking." The restaurant is also a member of Les Grandes Tables du Monde and Mastercooks Belgium. In 2020, Gault&Millau named the team "Chef van het jaar" (Chef of the Year), reflecting their high standing in Belgian gastronomy. These accolades underscore a kitchen devoted to refined, ingredient-driven French cuisine in a setting that feels both historic and modern.
The menu evolves with the seasons, focusing on classic French techniques and local produce. Dishes are built on clean flavors and careful presentation, while a thoughtfully selected wine list complements each course. The lounge and outdoor seating offer relaxed moments before or after the meal. Beyond the dining room, Slagmolen also provides catering, meal kits, and takeaway, extending its culinary reach. For those seeking serious cooking in a serene, storied setting, this watermill is a compelling showcase of contemporary French cuisine.
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