Hopspot

The story

Hopspot Restaurant in Ertvelde | Local Cuisine and Microbrewery

Roots in the Farmhouse and Field

At Hopspot in Ertvelde, modern local cooking draws its character from a 200-year-old farmhouse and an adjacent hop field. The venue functions as a concept of Brouwerij Van Steenberge, where Lorenzo De Block and Sophie Cornelis renovated the historic structure to combine a brasserie, café, and guest rooms with a working microbrewery. Kitchen staff prepare seasonal menus using ingredients harvested from the surrounding Meetjesland soil, while the brewery tanks stand just meters from the dining area. This proximity ensures every plate pairs naturally with fresh tank-to-tap brews crafted from their own crop.

Chef Kyllian Dryoel and Seasonal Preparations

Chef Kyllian Dryoel guides the kitchen with a focus on Flemish principles adapted to the rhythm of the seasons. He balances technical finesse with playful presentations, centering the menu on honest local produce rather than heavy garnishes. Regular visitors often seek out the weekly "pas de rouge" lunch special, a dish constructed to highlight the robust flavors of the house ales. Dryoel's repertoire shifts regularly to match the harvest, incorporating techniques from his wider travels while keeping the heart of the table firmly rooted in the region.

Recognition and the Taproom Spirit

The Gault&Millau guide awarded this multifaceted location a score of 12.5 for 2026, noting how the culinary program, lodging, and brewing operations coexist within the restored building. The interior atmosphere prioritizes conviviality over formality, with drafts flowing directly from the kettles visible in the microbrewery zone. Guests can extend their visit by renting one of four cozy rooms upstairs or following a "field-to-glass" podcast tour through the hop grounds. The space functions as a gathering point where diners converge for expertly poured beers and unpretentious meals.