't Grevenhuis

The story

't Grevenhuis in Borgloon: Regional Cooking in a 17th Century Setting

The chef and the kitchen

't Grevenhuis in Borgloon anchors its regional cooking in the honest harvest of Limburg. Chef Wilfried Beliën drives this approach, visiting local farmers directly to secure vegetables and fruit that arrive at the kitchen within hours. The Gault&Millau guide recognized this dedication with a 13.5 rating, noting how the careful selection of seasonal produce shapes every plate. He translates these raw ingredients into straightforward dishes that let the land speak clearly.

Room and atmosphere

The dining space occupies the oldest structure in Borgloon, a seventeenth century building that once housed the Counts of Loon. Exposed wooden beams and an original stone fireplace anchor the interior. Chef Wilfried Beliën opened the doors in October 2018 after recognizing the historical weight of the site. A quiet terrace sits across from the town hall, offering a calm counterpoint to the bustling market square.

Drinks and the retail corner

Local wines form the backbone of the beverage program, chosen after extensive tastings across Limburg vineyards. The establishment operates as both a restaurant and a retail shop where guests purchase preserved vegetables, seasonal fruits, and bottled sauces to enjoy at home. This dual concept extends the local cuisine philosophy beyond the dinner service. Visitors can take the same farm sourced ingredients they tasted inside and recreate them later in their own kitchens.