Merlijn

The story

Merlijn Beselare: Terroir Cooking and Belgian Wines

A Grounded Approach to Regional Cooking

Merlijn in Beselare grounds its terroir cooking in locally sourced ingredients and seasonal rhythm. Owner and sommelier Carine Hoedt directs a team of experienced professionals and trainees who prioritize purity and balance in every preparation. The menu draws heavily from West Flanders farms, pairing nearby harvests with carefully chosen imports when necessary. This straightforward philosophy keeps terroir cooking accessible while keeping flavor at the center of the plate.

Seasonal Plates and Daily Selections

The daily offerings shift with what arrives fresh from neighboring suppliers and the house picking garden. Appetizers often feature finely sliced West Flemish beef served atop crisp filo dough with basil pearls and Kadett Caractère cheese cream. Main courses highlight the grill or the ocean, whether through a classic bone-in cut of Belgian White-Blue cattle or a simply prepared catch of the day. Desserts lean toward familiar comfort, such as a weekly batch of vanilla ice cream churned from local dairy and paired with dark chocolate sauce.

Vineyards and an Award-Winning Cellar

The dining room sits amid a warmer, green setting where rows of grapevines mark the landscape. Hoedt sources most bottles from Belgian growers, including her own garden vineyard, which gives the cellar a distinctly regional character. This focused approach earned the restaurant a 12 rating and a 2025 Best Wine List designation from Gault&Millau. Guests can expect a total experience where terroir cooking, regional wine, and unhurried service align without pretense.