In Tongeren, there is no end to the number of top restaurants, related to the relatively modest size of this city.
Patron Jan Menten of De Mijlpaal, located in the historic centre, follows his own route. He likes to use classic products such as turbot, sole, sweetbreads and pigeon, but then is more contemporary in the finishing touches. But with influences from Belgium, France and, towards summer, Mediterranean regions. That’s as far as he goes, certainly not spices from Asia or other exotic places.
He gained his experience at renowned Belgian restaurants. And so it is only logical that he still manages to draw beautiful funds from “waste” of fish and meat, which in turn are used for very rich sauces.
On the plate, Jan likes to keep things simple, with a few complementary flavours alongside the main ingredient, nothing more. True modern cuisine is not for him, nor is it for his customers. The products don’t necessarily have to be local or organic either. The quality, that’s what matters.
Partly for this reason, the choice on the menu is kept fairly compact, in order to offer the best. At the front of the restaurant, hostess An Penxten pampers guests with good wine advice as well. With an emphasis on France, but also a growing number of domains from Belgium.
