{"id":141349,"date":"2024-04-08T15:08:42","date_gmt":"2024-04-08T13:08:42","guid":{"rendered":"https:\/\/www.chapeaumagazine.com\/?post_type=bedrijven&#038;p=141349"},"modified":"2025-05-16T11:33:57","modified_gmt":"2025-05-16T09:33:57","slug":"t-pure-genot","status":"publish","type":"bedrijven","link":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/","title":{"rendered":"\u2019t pure genot"},"content":{"rendered":"<section class=\"l-section wpb_row height_medium\"><div class=\"l-section-h i-cf\"><div class=\"g-cols vc_row via_flex valign_top type_default stacking_default\"><div class=\"vc_col-sm-12 wpb_column vc_column_container\"><div class=\"vc_column-inner\"><div class=\"wpb_wrapper\"><div class=\"wpb_text_column\"><div class=\"wpb_wrapper\"><p><span style=\"font-weight: 400;\">&#8216;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 &#8211; heartily vegan, in other words.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Hostess Emilia Hendrix ensures that the guests of \u2018t pure genot &#8211; besides restaurant also Bed &amp; Breakfast &#8211; lack nothing. Like a warm blanket, she welcomes her guests warmly and carries them in her hands, from amuse bouche to digestive &#8211; while enjoying a good glass of (Belgian) wine or local special beer, of course.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8216;t pure genot was awarded 13.5\/20 points by Gault&amp;Millau in 2024.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"featured_media":132593,"template":"","meta":{"_acf_changed":false,"footnotes":""},"type-keuken":[],"class_list":["post-141349","bedrijven","type-bedrijven","status-publish","has-post-thumbnail","hentry","chapeau_bedrijven-restaurant"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u2019t pure genot - Chapeau Magazine<\/title>\n<meta name=\"description\" content=\"&#039;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.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u2019t pure genot\" \/>\n<meta property=\"og:description\" content=\"&#039;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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/\" \/>\n<meta property=\"og:site_name\" content=\"Chapeau Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/chapeaumagazine\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-16T09:33:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"638\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/\",\"url\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/\",\"name\":\"\u2019t pure genot - Chapeau Magazine\",\"isPartOf\":{\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg\",\"datePublished\":\"2024-04-08T13:08:42+00:00\",\"dateModified\":\"2025-05-16T09:33:57+00:00\",\"description\":\"'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.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#primaryimage\",\"url\":\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg\",\"contentUrl\":\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg\",\"width\":1024,\"height\":638},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chapeaumagazine.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bedrijven\",\"item\":\"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"\u2019t pure genot\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/#website\",\"url\":\"https:\/\/www.chapeaumagazine.com\/en\/\",\"name\":\"Chapeau Magazine\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.chapeaumagazine.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/#organization\",\"name\":\"Chapeau Magazine\",\"url\":\"https:\/\/www.chapeaumagazine.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2020\/02\/CH_Logo-subtitel-A.png\",\"contentUrl\":\"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2020\/02\/CH_Logo-subtitel-A.png\",\"width\":696,\"height\":180,\"caption\":\"Chapeau Magazine\"},\"image\":{\"@id\":\"https:\/\/www.chapeaumagazine.com\/en\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/chapeaumagazine\",\"https:\/\/www.instagram.com\/chapeaumagazine\/\",\"https:\/\/www.linkedin.com\/company\/chapeau-magazine\/\",\"https:\/\/www.youtube.com\/channel\/UC5Ir66-PmVoi4i9Zg4Svqiw\",\"https:\/\/x.com\/ChapeauMagazine\"]}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"\u2019t pure genot - Chapeau Magazine","description":"'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.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/","og_locale":"en_US","og_type":"article","og_title":"\u2019t pure genot","og_description":"'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.","og_url":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/","og_site_name":"Chapeau Magazine","article_publisher":"https:\/\/www.facebook.com\/chapeaumagazine","article_modified_time":"2025-05-16T09:33:57+00:00","og_image":[{"width":1024,"height":638,"url":"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/","url":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/","name":"\u2019t pure genot - Chapeau Magazine","isPartOf":{"@id":"https:\/\/www.chapeaumagazine.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#primaryimage"},"image":{"@id":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#primaryimage"},"thumbnailUrl":"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg","datePublished":"2024-04-08T13:08:42+00:00","dateModified":"2025-05-16T09:33:57+00:00","description":"'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.","breadcrumb":{"@id":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#primaryimage","url":"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg","contentUrl":"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2024\/04\/Restaurantgids-2.jpg","width":1024,"height":638},{"@type":"BreadcrumbList","@id":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/t-pure-genot\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.chapeaumagazine.com\/en\/"},{"@type":"ListItem","position":2,"name":"Bedrijven","item":"https:\/\/www.chapeaumagazine.com\/en\/bedrijven\/"},{"@type":"ListItem","position":3,"name":"\u2019t pure genot"}]},{"@type":"WebSite","@id":"https:\/\/www.chapeaumagazine.com\/en\/#website","url":"https:\/\/www.chapeaumagazine.com\/en\/","name":"Chapeau Magazine","description":"","publisher":{"@id":"https:\/\/www.chapeaumagazine.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.chapeaumagazine.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.chapeaumagazine.com\/en\/#organization","name":"Chapeau Magazine","url":"https:\/\/www.chapeaumagazine.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.chapeaumagazine.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2020\/02\/CH_Logo-subtitel-A.png","contentUrl":"https:\/\/www.chapeaumagazine.com\/wp-content\/uploads\/2020\/02\/CH_Logo-subtitel-A.png","width":696,"height":180,"caption":"Chapeau Magazine"},"image":{"@id":"https:\/\/www.chapeaumagazine.com\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/chapeaumagazine","https:\/\/www.instagram.com\/chapeaumagazine\/","https:\/\/www.linkedin.com\/company\/chapeau-magazine\/","https:\/\/www.youtube.com\/channel\/UC5Ir66-PmVoi4i9Zg4Svqiw","https:\/\/x.com\/ChapeauMagazine"]}]}},"_links":{"self":[{"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/bedrijven\/141349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/bedrijven"}],"about":[{"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/types\/bedrijven"}],"version-history":[{"count":0,"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/bedrijven\/141349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/media\/132593"}],"wp:attachment":[{"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/media?parent=141349"}],"wp:term":[{"taxonomy":"type-keuken","embeddable":true,"href":"https:\/\/www.chapeaumagazine.com\/en\/wp-json\/wp\/v2\/type-keuken?post=141349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}