With bistro De Kruidenmolen, chef Stijn Bauwens and hostess Veerle Quintens made their dream come true in 1999: creating a restaurant where they would like to dine themselves. To this end, they devised a bistro formula that is as rare as it is attractive: a friendly atmosphere, sympathetic prices and top quality on the plate.
The Chef grew up in his parents’ restaurant and tearoom ‘t Smisje in Nieuwmunster. He graduated A2 mechanics and decided to become a chef at the age of 18. He gained further experience in top stores such as Le Sanglier des Ardennes (Durbuy), L’Ecailler du Palais Royal ** (Brussels) and De Karmeliet *** in Bruges.
In those years Stijn not only fell in love with Veerle, but also with the miller’s house in Klemskerke. In that polder village near De Haan, the duo built one of the best bistros in Belgium. The old building was given a special interior and the kitchen was also completely renovated. In the meantime, the old wooden post mill next to the bistro has also been carefully restored.
Not only the decor of old and new, but also the map of De Kruidenmolen builds a bridge between the past and today. You will find both seasonal suggestions and classics. All honest dishes in which the product prevails.
“His fried marrowbone with toast made it to the list of 70 things to eat before you die.”
Regional dishes and undervalued products also make chef Stijn enthusiastic. As an ambassador for North Sea Chefs, he promotes cooking with sustainable fish, unknown fish species and by-catch from the North Sea.
Veerle carefully put together a wine list that again respects the relationship between price and quality. This formula of delicious meals at affordable prices not only led to a Bib Gourmand in the Michelin guide, but also to the great satisfaction of the guests. Cycling tourists and families with children as well as business people or star chefs: everyone is welcome here.
