‘t pure genot in Dilsen-Stokkem, the name says it all, lets you enjoy the purest flavours the region has to offer. In her open kitchen, Chef An Nelissen conjures up the finest ingredients from the Maasland region and the rest of Belgium and the Netherlands, using the head-to-tail and leaf-to-stem principle. So more to enjoy, and virtually no food waste. An serves these creations in the form of a three-course lunch menu on Mondays and Fridays. The rest of the opening days, you will enjoy a four- to six-course menu, where you have the choice between traditional ingredients or pure nature – heartily vegan, in other words.
Hostess Emilia Hendrix ensures that the guests of ‘t pure genot – besides restaurant also Bed & Breakfast – lack nothing. Like a warm blanket, she welcomes her guests warmly and carries them in her hands, from amuse bouche to digestive – while enjoying a good glass of (Belgian) wine or local special beer, of course.
‘t pure genot was awarded 13.5/20 points by Gault&Millau in 2024.
