in Genk, Belgium
Restaurant Moonstone is located in Genk, in the green surroundings of Hotel Stiemerheide, overlooking the nearby golf course and surrounded by the natural landscapes that make Belgian Limburg such an attractive destination. The restaurant forms part of the hotel and has grown into an established name within the region’s fine-dining scene. Following a major transformation at the end of 2022, the restaurant was relaunched under the name Moonstone, a fresh concept that gave the venue a new identity while remaining firmly rooted in the hospitality tradition of Stiemerheide. At the helm of the kitchen is chef Sander Roos, who built his experience in several renowned Limburg establishments, including La Butte aux Bois and De Kristalijn, before taking charge of Moonstone and guiding the restaurant into its current chapter.
A recent lunch visit offered the opportunity to experience Moonstone’s tasting menu and see how the restaurant translates its ambitions into the guest experience.
The meal started on a positive note with two amuse-bouches. The first was a crispy risotto bite with lime, delivering a pleasant contrast between texture and freshness. The second combined mackerel mousse with raspberry and pistachio. Both bites immediately set an elegant tone and served as an inviting introduction to the menu.
The chef continued strongly with a ceviche of sea bass accompanied by mango, chili pepper, avocado, apple and red onion. This was undoubtedly one of the highlights of the meal. The different components worked harmoniously together, creating a dish that felt vibrant, refreshing and carefully balanced. The acidity, fruitiness and freshness all came together in a way that demonstrated precision and restraint. It was the type of course that raises expectations for what is still to come.
The next course was a North Sea crab bisque served with a scampi tartare flavoured with tandoori and coconut. The bisque itself was enjoyable and had the rich characteristics one would expect from such a preparation. However, the tartare component did not entirely convince. While each individual element was pleasant on its own, the combination of tandoori spices and coconut with the bisque felt slightly disconnected. As a result, the dish lacked the cohesion that had made the opening ceviche so successful.
The fish course featured haddock accompanied by tomato antiboise, grey shrimp, basil and La Ratte mousseline. Technically, there was little to criticize. The fish was properly prepared and the flavours were agreeable. Nevertheless, this course never reached the level of refinement established by the sea bass ceviche earlier in the meal. In fact, it felt more like a well-executed brasserie dish than a fine-dining creation. If ordered à la carte, the presentation and flavour profile might leave some guests questioning the higher gastronomic price point. It was enjoyable, but ultimately lacked the creativity and elegance that had characterized the strongest dish of the afternoon.
The main course consisted of rosemary-flavoured beef tenderloin cooked over charcoal, accompanied by fondant potato, aubergine, sweet onion and a garlic jus. Much like the haddock course, the execution was solid. The beef was tasty and satisfying, while the accompanying garnishes did exactly what they were supposed to do. However, the course once again felt somewhat conventional. Although there is certainly nothing wrong with classic flavours when they are executed well, the dish did not quite match the excitement and originality delivered by the opening ceviche. As a result, the menu seemed to peak relatively early before settling into a more familiar rhythm.
Dessert brought together raspberry, beurre noisette, white chocolate and sherry vinegar. The combination contained several elements that worked very nicely together, particularly the balance between fruit and sweetness. For our taste, however, the addition of sherry vinegar felt unnecessary. Rather than enhancing the dessert, it introduced an extra note that did not significantly contribute to the overall experience. This is, of course, highly subjective, but it was the one component we felt could have been omitted without losing anything.
Beyond the food itself, there were a few service aspects that prevented the experience from reaching its full potential. Fine dining is ultimately about more than what arrives on the plate, and attention to detail in the dining room plays an important role. During our visit, the front-of-house team occasionally appeared distracted and not fully focused on the guests. Small details also stood out, such as bread not being replenished during the meal and the absence of butter with the bread service. Individually these may seem minor observations, but in a restaurant operating in the fine-dining segment, such details contribute significantly to the overall perception and level of hospitality.
Overall, Moonstone offers an attractive destination for diners visiting Genk. Its location within Hotel Stiemerheide provides a pleasant setting, while chef Sander Roos brings valuable experience from some of Limburg’s most respected kitchens. The meal showcased flashes of genuine excellence, most notably in the sea bass ceviche, which combined freshness, balance and finesse in a memorable way. Other courses were enjoyable and professionally prepared, but did not consistently maintain the same level of refinement or creativity established at the start of the menu.
The result is a dining experience with clear strengths and plenty of potential. While some dishes felt more conventional than expected and the dining room service lacked a little of the attentiveness associated with top-tier gastronomy, Moonstone remains an interesting restaurant in the Limburg fine-dining landscape. It is a place where the setting, the ambition and certain standout moments leave a positive impression, even if the overall journey does not fully match the heights reached by its best course.
Chef: Sander Roos
Date of visit: August 23rd 2026
Website: https://www.stiemerheide.be/gastronomie/restaurant-moonstone/
Michelin: Bib Gourmand
Gault & Millau: 13.5
