inclusive breakfast & welcome drink,
* baby bed = free
from 3 nights onward 105 euro / night
Per room(1 pers)
inclusive breakfast & welcome drink,
from 3 nights onward 95 / night
on request evening diner prepared by the hobby chef of the house : 35 € 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
restaurant Alice Gastronomia(Gault&Millau : new talent)
Tom and Helga have a passion for southern cuisine. Many courses and trips of inspiration later, you can now enjoy pure cuisine with mostly Italian but also Spanish influences.
Together with a natural aptitude for hospitality, they are sure that you will enjoy the experience.
Alice 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 Colette - De Vijvers ( Gault&Millau: 16,5/20)
With his lovely location in beautiful natural greenery, chef Thijs Vervloet clearly found energy and inspiration to further deepen his kitchen in an authoritarian way. His appetizers are evolving into fine mini compositions that can serve as a full-fledged starter in a slightly enlarged way.
Bistro De vijvers
The De Merode nature reserve became national fame with the arrival of chef Thijs Vervloet. On the one hand, his fine dining restaurant Colette — De Vijvers and also Bistro — De Vijvers, whose curator he is. There, he lets his team spoil guests with a North Sea crab cocktail, duck liver terrine or Caesar and Niçoise salads. Vegetarian options include a number of pasta dishes and grilled aubergines with zucchini and tomato confit. For the main courses, he opts for tradition and quality, including sirloin, stew or sole Meuniere with hand cut French fries or Rebuchon pureé.