Stijn Bauwens was likely one of the first to consciously embrace bistronomy. From the very beginning, he opted for an accessible yet refined cuisine, based on lesser-known ingredients. Cuts like onglet, marrow bone, and pork trotter are transformed into flavorful creations. His homemade shrimp croquettes are also a true highlight. No surprise that star chefs like Sergio Herman, Gert De Mangeleer, and Geert Van Hecke consistently name Bistro De Kruidenmolen as one of their favorite spots. Families with children are more than welcome!
The restaurant also boasts a beautiful covered terrace with a breathtaking view over the polders and the historic grain mill.
Host Veerle Quintens ensures a warm welcome and professional service, while Stijn delivers quality and creativity at friendly prices. Michelin has recognized this consistency by awarding De Kruidenmolen a Bib Gourmand for its three-course menu (€39).
On the menu, you’ll find classics like baby sole with fries and salad, cod fillet with wild mushrooms, rich chicken jus, and potatoes, or deboned and tied pork trotter served with a crispy croquette of pork snout. Stijn makes no compromises in the kitchen—only the freshest ingredients, delivered daily, take center stage in every dish.
At De Kruidenmolen, hospitality is a matter of honor. This is bistronomy at its finest—and for years, one of our favorite addresses along the coast. Unforgettable flavors, no-nonsense quality!
