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 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.