4 - Recognised
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Almost all ingredients come from the Voer valley and the wider Limburg region, and the producers are named: trout from Commanderie 7, a spring fed farm in the same valley; Livar pork, which carries the highest grade of the Beter Leven welfare mark; Limburg lamb; strawberries from Vlijtingen; and sparkling wine from Domein Crutzberg. The single menu follows the harvest, drawing on wild herbs gathered nearby and on vegetables and fruit from the restaurant's own garden and orchard. Whole fish is worked from nose to tail, with the bones smoked for a day and turned into stock, and surplus orchard fruit is cooked down into syrups. Vegetables, herbs and fruit carry real weight on the menu, and a full plant based menu can be requested at booking.
The restaurant is listed in the We're Smart Green Guide, and Maurice Huynen was named Ambassador of Flemish Culinary Heritage in 2025 for his work with regional products.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Named producers from Limburg and the Voer valley, including Commanderie 7 trout, Livar pork, Limburg lamb, strawberries from Vlijtingen and sparkling wine from Domein Crutzberg, supply 90 per cent of all ingredients.
A published chef interview states that 90 per cent of the restaurant's products come from the region, and names the producers: trout from Commanderie 7 in Sint-Pieters-Voeren, an artisanal spring fed farm; Livar pork, the Limburg monastery pig; Limburg lamb; strawberries from Vlijtingen; and sparkling wine from Domein Crutzberg.
The restaurant keeps a small vegetable and herb garden on site and owns an unsprayed orchard in Gronsveld. Guides describe a kitchen built from its surroundings: wild herbs, seasonal vegetables, local meat and regional produce set the menu.
Single tasting menu following the harvest, built around wild herbs, seasonal vegetables and fruit from the restaurant's own garden and orchard.
One tasting menu is served year-round, and its composition turns with the season. The restaurant's own menu page states that the surroundings supply wild herbs, local meat and seasonal vegetables.
A vegetable and herb garden is kept on site and an orchard is owned in Gronsveld. An editorial review of an autumn service describes dishes assembled around produce gathered on the day, including foraged watercress.
Trout is used from nose to tail, with the fillet pickled and the bones smoked for 24 hours to build stock, and orchard fruit is cooked into syrups.
The restaurant's approach to trout waste is named in multiple sources. The Michelin inspector describes the whole fish arriving and being prepared as a pickled fillet and a smoked-bone stock made over 24 hours. Editorial coverage repeats this account and describes the fish served seared, pickled and reduced to bouillon in one service.
Fruit from the restaurant's own orchard in Gronsveld is cooked into syrups. In a published interview, the chef states that he works towards as little waste as possible, and preservation and pickling run through the menu.
Trout from Commanderie 7 spring fed farm is used nose-to-tail; Livar pork carries the three-star Beter Leven welfare mark; sea fish is unnamed.
Trout comes from Commanderie 7, an artisanal spring fed farm in the Voer valley described in the agricultural press as producing about 50 tonnes a year across 17 ponds with organic feed and considerably more space per fish than commercial producers. The kitchen uses the fish from nose to tail: fillet is pickled, bones are smoked for 24 hours and turned into stock.
Pork is Livar, the Limburg monastery pig, which carries the three-star Beter Leven welfare mark, the highest grade the Dutch animal welfare association awards. Lamb is given as Limburg lamb with no named farm. Sea fish and shellfish that appear on the menu carry no named fishmonger and no third-party welfare or sustainability certification.
Maurice Huynen was named 2025 Ambassador of Flemish Culinary Heritage for his commitment to regional products and Flemish cooking.
Maurice Huynen was named Ambassador of Flemish Culinary Heritage in 2025 for his long commitment to Flemish cooking and his work with regional products. This is a recognition of craft rather than a named social programme.
The restaurant presents itself through its team, and the host is characterised by genuine contact with every guest. Buying at scale from small regional producers supports the local farming economy, but no named employment practice, training scheme, apprenticeship, community project or partner organisation was found in any channel.
Strongest source Restaurant submission
Listed in the We're Smart Green Guide, which validates plant-forward intent; fully plant-based menu served on request; vegetable and herb garden kept on site.
The restaurant is listed in the We're Smart Green Guide. The listing describes a kitchen making the most of the region's agriculture, from meat to vegetables and from fish to fresh herbs, states that the menu is a balanced mix of all of it, and confirms that a fully plant based menu is served when it is mentioned at the reservation.
A vegetable and herb garden is kept on site. The dishes described by guides are built around trout, scallops, Dover sole and pork, so animal proteins remain at least as prominent as plants on the standing menu, and the plant based option sits on request rather than on the printed menu.
Sourcing signals
✓
Direct named-farm sourcing
A small vegetable and herb garden is kept on site, and editorial coverage describes herbs from the restaurant's own garden in dishes. The restaurant also owns an orchard in Gronsveld kept unsprayed, whose fruit is cooked into syrups.
Named producers reported in editorial coverage: trout from Commanderie 7 in the Voer valley, Livar pork, Limburg lamb, strawberries from Vlijtingen and sparkling wine from Domein Crutzberg.
Stock and bouillon built from trout bones smoked for 24 hours, pickled fish, sauces worked from those stocks, and syrups cooked from the restaurant's own orchard fruit.
