De Boesjerie

The story

De Boesjerie Westerlo: Txogitxu Steak & Grillhouse

The Farmhouse and Basque Philosophy

De Boesjerie occupies a renovated farmhouse in Westerlo where the kitchen channels the culinary heritage of the Basque Country. The menu centers on Txogitxu beef, sourced from milk cows that have grazed on pasture for years. This artisanal rearing method ensures a rich meat flavor distinct from animals raised solely for slaughter. The grill work follows an eons-old tradition, prioritizing perfect aging and marbling without compromise.

Signature Cuts and Toppings

Guests select from premium cuts like the Cote à l'os extra and the Entrecote, alongside the tender Lady Filet Pur. The kitchen also highlights Picanha Wagyu and carpaccio made from aged entrecote. Sharing plates anchor the experience, featuring pulled pork croquettes, txistorra sausages, and scampi served with homemade herb garlic butter. A dedicated sharing menu offers an assortment of these meat tapas for the whole table.

The Restored Farmhouse Setting

Inside the renovated farmhouse, the dining room provides a sturdy foundation for the restaurant's meat-centric menu. Groups often gather around tables set for sharing, sampling from the wide array of tapas and grilled dishes. This communal rhythm suits the Gault&Millau-recognized establishment, where a score of 12.5 reflects the kitchen's unwavering standards.