in Opglabbeek, Belgium
Lunch at Slagmolen, Oudsbergen: Fine Dining in a Historic Limburg Setting
On a sunny afternoon, few places seem more inviting for lunch than Slagmolen in Oudsbergen, Belgium. Set in the peaceful Bosbeek Valley, the restaurant occupies a beautifully restored historic watermill, surrounded by greenery, flowing water and the characteristic landscapes of Limburg. When the weather allows guests to dine outdoors, the setting becomes an experience in itself, offering a sense of calm and escape that perfectly matches the refined atmosphere of the restaurant.
The story of Slagmolen is closely linked to chef Bert Meewis, one of Belgium’s most respected chefs. After graduating from the renowned Ter Duinen hotel school, he gained experience in several prestigious restaurants, including ’t Scholteshof, ’t Fornuis and Sir Anthony Van Dyck. In 1994, together with his partner Karlijn Libbrecht, he took over the historic Slagmolen site and transformed it into the destination it is today. While Bert has guided the kitchen, Karlijn has played an equally important role in shaping the guest experience, making the restaurant a genuine family venture from the very beginning.
Today, that family story continues with the involvement of their son, Giel Meewis. After completing his hospitality education and gaining experience at renowned restaurants in Belgium, Germany, France and Switzerland, he returned to join the family business, helping to write the next chapter in the history of Slagmolen.
During my visit, the beautiful surroundings made an immediate impression. Lunch on the terrace, under a bright summer sun, felt like the perfect way to enjoy the location. The menu was enjoyable throughout, but for both myself and my dining companions there were no real standout moments that elevated the experience to an unforgettable level.
If I had to choose one personal highlight, it would be the pre-dessert. As someone who has always loved violet ice cream, this course was a pleasant surprise and easily became my favourite moment of the meal. It was a simple detail, yet one that stayed with me long after lunch had ended.
Despite an enjoyable afternoon in a stunning setting, we all shared the feeling that something was missing. Not literally, of course, but figuratively speaking, we were left wanting a little more. Slagmolen undoubtedly offers one of the most attractive fine dining environments in Limburg, and the history and passion behind the restaurant are impossible to overlook. For me, however, the location and atmosphere ultimately left a stronger impression than the menu itself.
Chef: Bert Meewis & Giel Meewis
Date of visit: July 31st 2026
Website: https://slagmolen.be/en/
Michelin: 2 stars
Gault & Millau: 18
La Liste: 82.5
