De Moestuin

The story

De Moestuin in Schelle: Seasonal Vegetable Gastronomy

The chef and the kitchen

At De Moestuin in Schelle, seasonal vegetable gastronomy unfolds through the precise work of chef Lodewijk Van den Wyngaert. He studied at Colomaplus, then completed stints at Cent pour cent, Het Gebaar, and De Karmeliet. That background shapes a straightforward approach where produce takes center stage and preparations stay unadorned. The kitchen publishes a fresh rotation twice monthly, a discipline that earned a thirteen point rating from Gault & Millau in 2026.

Soil and season

His brother Andreas cultivates the two and a half hectares that sit directly beside the dining room. They maintain roughly 160 plant varieties using strict biological methods while keeping beehives nearby. What leaves the ground dictates the fortnightly menu updates. Guests select between Oogst, a fully plant based progression, or Vangst, which occasionally introduces langoustine or beef. This vegetable cooking relies on simple heat application that lets earthy flavors speak clearly.

The historic barn

The dining space occupies the original outbuilding of a Schelle heritage farm. Exposed oak beams cross above rough brick walls that keep the room quiet and grounded. A small service team handles bookings carefully, while volunteers join the harvest crew during peak summer months. The resulting environment feels like a working estate rather than a commercial venue.