The story
At De Herten in Oostkamp, Belgian regional cuisine meets the quiet rhythm of the surrounding fields. Chef Lillian leads a creative kitchen that builds every plate around what the harvest provides. Local growers supply the vegetables while an adjacent herb garden supplies fresh seasoning. This commitment to seasonal produce earned the Gault&Millau guide a 12.5 rating for its careful approach to classic techniques.
The menu shifts daily as ingredients arrive from nearby suppliers and the property’s own plots. Guests frequently order the grilled belly bacon paired with sake and puffed quinoa, or the smoked eel served with fennel foam and rhubarb. Hearty cuts like the Gaelic bone-in steak and the Holstein Friesian bavette rely on the mibrasa grill to develop their character. Raw preparations such as the Red Label salmon crudo and the Belgian Holstein tartare highlight the disciplined side of this seasonal kitchen.
The building began life as the former Kampveldhoeve and reopened in December 2024 after founders Hans and Nika completed a full renovation. They shaped much of the interior to preserve the structure’s original character and quiet history. White linen tables sit beneath dimmed lighting while soft music plays near a working fireplace. Guests move freely between the cosy bar, the outdoor terrace, and the surrounding wooded paths.
Recognition
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