De Mijlpaal

The story

De Mijlpaal, Tongeren: Classical Belgian Dining Since 2002

The chefs and their classical kitchen

De Mijlpaal in Tongeren builds its classical cuisine around the steady hands of chef Jan Menten and his partner An Penxten. They met while working at a local caterer after finishing their culinary studies, and launched this kitchen together in 2002. Their approach favors traditional techniques and precise execution over fleeting trends, earning a Michelin star since 2012 and a GaultMillau score of 16 out of 20.

The room and its historical namesake

The dining space occupies a former pastry shop that belonged to Jan Menten’s parents, transformed through careful renovation into a clean and contemporary setting. The restaurant takes its name from a Roman milestone uncovered during excavations in the town center near the basilica. That ancient stone marker once directed travelers toward the Rhine frontier and the Champagne region, anchoring Tongeren as the oldest city in the country. Guests settle into a calm environment where the focus remains squarely on the food and attentive service.

A steady dining rhythm

Lunch operates strictly from noon until half past one, while dinner begins at seven and ends by eight thirty. The kitchen closes on Tuesday, Wednesday, and Sunday evenings, preserving a measured pace across the week. An Penxten manages the dining room, guiding guests through the Belgian cooking with quiet precision. Each meal treats food as a meaningful pause, reflecting the milestone heritage that anchors the entire operation.