De Moestuin

The story

De Moestuin in Schelle: A Vegetable-Focused Cuisine Rooted in the Soil

The Kitchen and the Field

De Moestuin in Schelle anchors its vegetable-focused cuisine on a straightforward partnership between two brothers. Andreas manages the soil while Lodewijk commands the stove, keeping the distance between harvest and plate to almost nothing. The groundsman trained as a horticulturist at star restaurants like Cent-pour-cent, so he plants exactly what Lodewijk needs. Their shared schedule dictates the daily menu without any intermediate suppliers.

Ingredients and Preparation

Lodewijk learned his craft through apprenticeships at De Karmeliet and Het Gebaar before leading kitchens at other award-winning establishments. He applies that technical foundation to a strictly seasonal roster of roughly 160 plant varieties. The kitchen strips away heavy sauces to highlight the natural sweetness of root vegetables, tender greens, and edible blossoms. This commitment to plant-driven cooking has earned the venue three radishes in the We’re Smart Green Guide.

The Barn Setting

Diners gather inside a converted agricultural shed defined by exposed oak beams and weathered brick walls. The space carries a quiet warmth that matches the unhurried pace of the meal. Volunteers and family members rotate alongside the permanent staff to maintain the surrounding plots. Every element reflects a deliberate choice to keep food production local and transparent.