L’ OH

The story

L’OH in Tielt Celebrates Seasonal Belgian Cooking | WattAFork

The chef and the garden

L’OH in Tielt approaches contemporary Belgian cuisine with a quiet focus on seasonality and local produce. Chef Simon grounds his work in a small vegetable plot behind the dining room, where herbs and edible flowers travel directly to the pass. His training under Frank Fol and Chris Bresseleers shaped a disciplined technique, but the daily rhythm here belongs to the soil. Simon translates those harvests into a modern Flemish menu that prioritizes clarity over complexity.

An old workshop turned gathering space

The building itself carries a working past, having housed a traditional clogmaker before becoming a dining room. Simon and his partner Leen converted the structure to keep the scale intimate and the lighting low. Guests sit close enough to watch the stainless steel prep stations through an open pass. The layout encourages conversation while keeping the kitchen visible, reinforcing a relaxed household rhythm rather than formal distance.

A measured pace of hospitality

The kitchen’s steady output recently earned three radishes from the We’re Smart Green Guide, reflecting a strict commitment to regional sourcing. Leen manages the front of house alongside Aäron, who curates a focused wine list built around natural producers. Tables receive a five course tasting that shifts weekly, guided by market arrivals rather than a fixed book. This approach keeps Belgian cooking grounded in what the region actually provides.