While other chefs are increasingly inspired by influences from Asia, the white brigade at the Slagmolen in Opglabbeek faithfully continues to follow the foundations of classic French cuisine. Even in the completely renovated, spacious annex with a new interior and with the arrival of the new generation Meewis in the kitchen, the classics such as beef tartare with caviar, king crab ravioli and dame blanche remain steadfast and unchanged.
The skill of father and son Meewis and their team is further reflected in the changing menus in which perfectly prepared sauces and exquisite cuissons are complemented by small forays into more fashionable cuisines. Two Michelin stars have proudly flaunted on Slagmolen’s façade for years.
