The story begins when 24-year-old chef Bert Meewis lends his father-in-law a helping hand with the renovation of the old water mill in Opglabbeek. At that time, the authentic building was still owned by his parents-in-law, but its unique character immediately captured Bert’s imagination. In 1994, he and his wife Karlijn Libbrecht decide to transform the water mill into a classic restaurant, thus laying the foundations for Restaurant Slagmolen.
Our Story
1994
1995 – 2019
Bert adheres to a cuisine without fuss or pretension, but with an unshakeable belief in quality, authenticity and, above all, honest flavours and ingredients. And that choice proves to be the right one. Slagmolen develops into one of Limburg’s top restaurants and in 1998, it is awarded its first Michelin star.
While their parents continue to build the restaurant, the three sons, Giel, Jeroen and Klaas, grow up surrounded by seasonal produce: fresh strawberries, Belgian endives, asparagus, and hop shoots. And from a young age, they are captivated by the rich flavours, aromas and colours of each season.
In 2010, Slagmolen earns its second Michelin star, and in 2016, Karlijn is awarded the title “Hostess of the Year” by Gault & Millau.
2019 – Giel
When their son Giel starts working in the restaurant as a student in the summer of 2008, he too catches the cooking bug and begins his career in the kitchen. He attends the renowned Ter Duinen Hotel School in Koksijde and gains experience in Michelin-starred restaurants both in Belgium and abroad, including Comme Chez Soi (Brussels) and Maison Troisgros (Ouches). In Zurich, Switzerland, he sets up the Ristorante Ornellaia from scratch and is awarded a Michelin star after just eight months.
In 2019, Giel decides to join his father and since then, he has been working alongside Bert in the kitchen of Restaurant Slagmolen. The culinary duo soon demonstrate their strength, and their mutual inspiration continues to blossom. In 2025, Giel takes over as head chef. And so, a new generation of Meewis is now at the helm of Restaurant Slagmolen.
2022 – Klaas
The senses of their son Klaas are equally stimulated by the flavours and aromas at the restaurant. He first studies hotel management at Hotel School The Hague, before moving on to the Park Hyatt in Sydney and Zachy’s wine auction house in New York. It was there that his great passion emerged: wines.
In 2022, he joins his mother Karlijn at the front of house as a FOH manager and sommelier. All the pieces of the puzzle are falling into place, the family team is complete.
2022 – Slagmolen 2.0
In 2022, a major renovation is completed and Restaurant Slagmolen is now ready for the future. Two generations of Meewis are ready to welcome their guests in a completely refurbished setting, featuring an open kitchen and a stunning view of the green surroundings.
Where Bert and Karlijn laid the foundations of Restaurant Slagmolen, Klaas and Giel are now taking the restaurant to new heights, with a unique concept that blends tradition and innovation, centred on the finest seasonal produce and Limburg hospitality.
