Kruidtuin

Harvest. Cook. Enjoy.

Kruidtuin means “herb garden,” and the name is no metaphor. Guests dine among the very plants that flavour their meal, in an edible garden that guides the kitchen’s choices. A fixed menu – three or four courses at lunch, five in the evening – changes quickly with the harvest, built on fresh, locally grown produce. Light, seasonal cooking balances meat, fish and vegetarian dishes, paired with natural or organic wines, Belgian beers and thoughtful non-alcoholic options. Behind the scenes, a small team shares tasks and responsibility, with each member encouraged to grow alongside the garden itself.