De Kruidenmolen

The story

De Kruidenmolen in Klemskerke: contemporary bistro cooking in a restored miller's house

De Kruidenmolen is a contemporary bistro at Dorpsstraat 1 in Klemskerke, a polder village near De Haan on the Belgian coast. Gault&Millau awarded it 14 points in 2026. Chef Stijn Bauwens cooks seasonal food in a former miller's house beside a restored wooden post mill.

Chef and cooking style

Stijn Bauwens trained in serious kitchens, including Le Sanglier des Ardennes in Durbuy and De Karmeliet in Bruges. He opened the bistro with Veerle Quintens in 1999. The menu pairs seasonal suggestions with classics, and the product comes first on every plate.

Bauwens also promotes sustainable fish, lesser-known North Sea species and by-catch, as an ambassador for North Sea Chefs. The Michelin Guide lists the restaurant as Recommended for 2026.

Standout dishes

The shrimp croquettes are the dish most often praised. Luc Bellings gave them 10/10 in Het Laatste Nieuws, noting a crust so thin it would break if you blew on it. Other plates include beef carpaccio with Parmesan, a chicken liver pâté with nut bread, and grilled marrowbone with toast and rosemary.

Sole meunière, fried golden in butter, is another regular on the menu.

Room and terrace

The old miller's house was given an interior with character, and the kitchen was fully renovated. A large summer terrace faces the mill, and glazed seating lets guests look out over the polders. Veerle Quintens leads the front of house with a warm, attentive welcome.

Wine and dessert

Five white and five red wines are poured by the glass, with quarter and half litre options. Desserts include crème brûlée made with Madagascar vanilla and a café glacé with coffee jelly and meringue.