De Kruidenmolen

De Kruidenmolen restaurant (De Haan)

© De Kruidenmolen

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In another life, Stijn Bauwens worked with stars in his eyes at De Karmeliet, the temple of Bruges gastrology. These days, you’ll find him cooking up authentic brasserie dishes alongside his other half, Veerle Quintens, who manages the dining room, in a cozy miller’s house which welcomes in vacationing chefs and groups of friends. Served that night? Deboned pig’s trotters and braised snout croquettes like back in the good ol’ days; smoked Eastern Scheldt eel with slightly sour smeus (mashed potatoes with whey), a poached quail egg, kadaif, mousseline sauce and prawns; hanger steak to die for – served bloody (don’t bother asking for it to be cooked longer, he won’t do it), with backing support from some crispy fries, a proper béarnaise sauce and a cos salad; before an intense Madagascar vanilla crème brûlée. // Casimir

FEELING THIRSTY? Around 50 wines flying in left, right and center: Stierenbloed, a Cabernet blend from the Hoenshof estate in Borgloon (€9 a glass), Overground, a 2019 Uruguayan Pinot noir from Viña Progreso (€42 a bottle).

PRICE: Set menu €35 (lunch), menus €49 and €65 (four courses), à la carte €45-73.

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