During school holidays, we are closed on Thursday evenings.
Steven Devriendt and Lies Van der Linden graduated together from the Spermalie hotel school. After gaining culinary experience at places like De Herborist, the duo was ready for a new challenge and their own restaurant. Their search for the perfect location brought them to picturesque Zwevezele, where they created an unpretentious and cozy restaurant where guests can enjoy a relaxed dining experience in a recently renovated interior.
It’s well-known that we appreciate an honest, no-nonsense approach to bistronomy. Lies embodies this perfectly with her smooth and spontaneous style, coupled with an attentive eye for detail, which every guest appreciates. When the weather is nice, guests are more than happy to take a seat on the small, cozy terrace.
Steven primarily works with local producers. Vegetables come from Geert van Wonterghem in Wingene and organic farmer Vermeulen in Ruddervoorde. Cheeses and dairy come from the dairy farm De Bossneppe in Lichtervelde. Their meat is aged by the artisanal butcher “De Breughel” in Wingene, and they’ve found great, flavorful beers at the microbrewery De Leite in Ruddervoorde. In short: delicious = local! The menu offers a varying selection of starters, mains, and a few particularly original desserts. Additionally, there is an attractively priced gastro menu: 3 courses (€40.00).
Chef Steven Devriendt serves exceptionally delicious dishes, modern and original in presentation. He was once named the best junior chef among Belgian hotel schools.
The talent has always been there, and this chef is only getting better with time.
Steven and Lies are a fantastic blend. Cuisine Kwizien stands for a ‘locally inspired’ product-driven cuisine combined with warm hospitality. An instant happy experience!
Photo credits: TableFever
