Resto 136

The story

Resto 136: Contemporary Dining in Hoogstraten

The Chef and the Kitchen

At Resto 136 in Hoogstraten, contemporary cuisine takes shape through careful attention to raw ingredients and precise plating. Chef Niels Van Mechelen maintains a classical foundation while layering detailed flavor profiles that push beyond obvious pairings. This disciplined approach recently earned the kitchen a Gault&Millau score of 13.5, highlighting a clear respect for seasonal produce and measured execution.

The Menu and Seasonal Rhythm

The kitchen's approach to modern cooking relies on a rotating selection that shifts between a five course tasting menu priced at €94 and varied à la carte offerings. A weekly lunch plate combines starter and main for €43, though Saturday evenings restrict service to the full tasting progression alone. The team posts daily updates on social media to track these rapid changes across their regional gastronomy offerings.

Hospitality and Space

Niels shares the floor with Laura, who handles guest relations and ensures every reservation feels personally attended. Weekend afternoons welcome larger gatherings for private celebrations, shifting the atmosphere toward a more relaxed social setting. The dining room features sturdy wooden furniture and soft lighting, creating a grounded environment where conversations flow easily between courses. Their style of dining prioritizes straightforward hospitality over theatrical presentation.