Thijm

The story

Thijm in Schilde: A Seasonal Brasserie with Mediterranean and Eastern Flair

The chefs behind the counter

Located in Schilde, Thijm serves Mediterranean and Eastern cooking from a kitchen guided by chef Tim Schoeters. His wife Christine manages the floor, greeting guests with a steady hand. Gault&Millau awarded the kitchen a twelve, praising how the couple turns seasonal arrivals into precise plates. The list rotates every few weeks to preserve market freshness.

Shared plates and wood-fired mains

Guests navigate a flexible menu built around Asian-inflected brasserie fare, ordering small dishes designed for sharing. Marinated cherry tomatoes rest beside confit shallots while steamed scallops arrive dressed with young garlic and soy. Heavier options leave the charcoal grill, featuring Umi Black Angus entrecotes paired with chimichurri or sea bass simmered in lemongrass. Even vegetarian diners find dedicated plates like spiced cabbage braised with black truffle and shichimi togarashi.

A relaxed dining room with seasonal rhythms

The interior stays unpretentious, centered around practical tables that encourage conversation rather than ceremony. Diners can select a tasting route combining four small starters, a choice between two mains, and a single dessert. Custom requests for strict diets are handled directly by the owners before seating occurs. That same flexibility keeps this coastal and spice-driven menu relevant throughout the year.