inclusive breakfast & welcome drink,
extra 3 th adult : 45 euro
( baby bed = free)
from 3 nights onward 85 euro / night
Per room(1 pers)
inclusive breakfast & welcome drink,
from 3 nights onward 65 / night
Kempens breakfast : 10 € per person ( free for child < 3 years)
“Kempens” breakfast : little bowl with fresh fruit, orange juice, yoghurt, muesli, breakfast cereal, freshly baked bread rolls, bacon and eggs, delicious fine cold cuts, cheese, chocolate paste, speculoos paste, peanut butter, coffee, thee or chocolate milk
princely breakfast for 2 persons only in the weekend : 45 €
“princely” breakfast : sparkling cava, large bowl with fresh fruit, freshly squeezed orange juice, yoghurt, muesli, breakfast cereal, freshly baked bread rolls, , smoked salmon, bacon and eggs, delicious fine cold cuts, cheese, chocolate paste, speculoos paste, peanut butter, coffee, thee or chocolate milk with Belgian pralines and regional coffee cakes
on request evening diner prepared by the hobby chef of the house : 30 € per person
tomato cream soup with meat balls, home prepared “queens pastry” with french fries and a salat and to end an ice-cream with chocolate /advocate sauce + 1 drink
Westerlo, the culinary heart of the “Campine”
Sleeping like a prince or princess after a banquette of deligths
Bistro 't Zand (Gault&Millau 12/20)
Johan and Els have sold their business ‘t Torenhof after 30 years to start a new concept at a new location. They welcome their guests in a beautiful white villa with veranda and cozy terrace. Their tasty bistro cuisine has evolved with the times. First salmon tataki, then scallops with vanilla oil and then veal sweetbread with structures of carrot or ray with capers
Bistro’t Zand is located at walking distance from the B&B
restaurant De Gouden Muts ( Gault&Millau : 14/20)
Restaurant De Gouden Muts was a reference in Aarschot for many years. The recent move to Zoerle-Parwijs near Westerlo clearly set the owners in a new direction. Chef Rudy Van Den Seylberg and Evi Soeters moved into a handsome rural villa in a residential street. This beautiful new business with ample parking space has an open kitchen and offers space for 22 place settings. In the summer you can enjoy the terrace at the back. Being pleasantly surprised is what we do it for during the culinary adventure. And chef Rudy can surprise you.
He showcases a well-maintained product kitchen and inspires dish after dish with sufficient refinement. Rudy learned the trade in the family business in Aarschot, but also did an internship at De Belle Epoque, Château St Paul, Arenberg and ‘t Kempisch Pallet, among others. His experience clearly made him evolve towards tasty gourmet dishes with balance. You can observe the chef from the open kitchen.
Hostess Evi takes care of the professional reception and wine guidance. The menu includes some classics à la carte such as sole meunière, turbot with mousseline sauce or beef tenderloin. The refined gastronomy can be found in the tasting menu according to the seasons and the market offer. This gourmet menu can be chosen in 4, 5 or 6 courses.The first intermezzo of our 4-course meal is a prawn cracker of scallop and squid with a cream of langoustine.
The Gouden Muts was expanded with a veranda so that more guests can now be received. Rudy Van den Seylberg still feels very well in the kitchen and regularly tries to visit his guests, who are served by Evy, as an excellent hostess. As a catch of the day, we enjoy pollock with soy jelly, vin jaune and a dash of caviar, which tastes just as refined as prawns with Chaource and various tomato preparations. He combines briefly fried scallops with slowly cooked pork cheek and celeriac to form a harmonious whole. With a milky calf and a light truffle gravy, a potato pie with courgette, romanesco, girolles and pickled onion, alongside a strip of parsnip puree, comes into its own.
We bring and return our guests personally from the restaurant, so as a guest you can enjoy the full choice of exquisite wines offered with the menu.
restaurant Diverso ( Gault&Millau: 14/20)
This Italian restaurant is housed in a bakery from the 1930s in a variety of ways. The ground floor contains food bar Mescolare and on the first floor you will find chef Eros Tomassetti, who gives striking added value to the well-known Italian kitchen repertoire. For example, a traditional melanzana alla Parmigiana gets a sensitive taste swing thanks to barilotto. Amazing how oven-roasted onions can give veal sweetbreads and mushrooms an extra dimension. He shows a sense of taste interweaving with the same ease in a minestrone of fresh fruit with sorbet of prosecco and peaches.
Restaurant Diverso is located at walking distance from the B&B.