Woods

The story

Woods Restaurant Geel | Modern Seasonal Dining

The kitchen and its origins

Woods in Geel opened its doors in 2019 when chef Dimitri Peeters turned a weekend hobby into a full-time pursuit. His approach centers on pure seasonal cuisine that respects local ingredients while adding a subtle creative twist. Guests watch him work through an open kitchen layout, where the steady rhythm of plating creates a relaxed energy throughout the room. A recent 13.5 rating from Gault&Millau highlights how this straightforward method delivers consistent flavor without unnecessary complexity.

Plates built around the calendar

The seasonal cuisine rotates weekly, though summer runs feature reliable favorites like ceviche sea bass dressed with citrus and tiger milk. A steel-cut steak tartare arrives alongside pickled vegetables and mustard, while the open ravioli layers bimi, green asparagus, and spinach under melted parmesan. Heavier notes appear in the duck course, which pairs roasted meat with beetroot, peach, and dried hay. The seasonal cooking always follows a clear structure that lets individual ingredients speak rather than masking them with heavy sauces.

A living room setting for long dinners

Hostess Tahnee greets visitors at the entrance and guides them through a space designed to feel like a comfortable home. The seating arrangement encourages conversation, and the staff asks guests to reserve at least three hours so the four to six courses arrive at a natural pace. Small details like a five-cheese selection served with raisin bread and fruit compote round out the evening before a final cherry and almond dessert closes the meal. This unhurried rhythm keeps the focus on shared moments rather than rushed service.