Terroir

In the picturesque Gierle, amidst the beautiful landscape of the Kempen, Restaurant Terroir shines. A unique collaboration between chef Ivan Menten and butcher Filip Ceusters from Oosthoven. Terroir, derived from the French word for ‘soil,’ not only reflects the fertile ground of the region but also the deeply rooted passion for honest and delicious food by chef Ivan Menten.

Terroir in Gierle honors the concept by creating dishes with local products, focusing on the essence of the terroir. In the vibrant open kitchen of Restaurant Terroir stands the energetic and passionate chef Ivan Menten. Chef Menten, with the utmost respect for the product, turns authentic recipes into playful and flavorful dishes. His cuisine is a reflection of ‘folk gastronomy.’ Accessible to all, yet always with a touch of refinement and depth.

On the menu, you’ll find about six starters, including the house-cured entrecote carpaccio. There are also four main courses, including the catch of the day. As Fish Chef of the Year 2014, Ivan knows how to handle the best fish of the season perfectly. In addition, the menu features a beautiful selection of beef from Filip (Slagerij Ceursters), cooked in the Josper charcoal oven.

Terroir stands out not only for its cuisine but also for an award-winning wine list, included in the ‘Star Wine List.’ The chef has a particular fondness for wines from Burgundy and Germany. Additionally, he works with Maître-Sommelier Jens van Gorp to find more complex wines with extra body and quality. You can’t talk about the term Terroir without thinking about wine. Terroir extends from food to wine and everything in between.

You can taste the terroir in every bite and sip.

Word: Kris Herrijgers