Restaurant 't Vlasbloemeken is located in the village of Koewacht in Zeelandic Flanders, just a few meters from the Dutch-Belgian border. In this restaurant, the guest can get acquainted with art in an cozy setting. The menu shows the beauty of the surroundings: fruit from the Zak van Zuid-Beveland, lobster from the Oosterschelde and lamb from the Drowned Land of Saeftinghe. Chef Eric van Bochove’s cooking style can best be described as classic combined with modern techniques. Hostess and sommelier Bianca makes the wine list seamlessly fit the menu. The ambiance, dishes and wines literally stimulate all your senses.
|Monday||12:00 - 14:00||18:00 - 21:00|
|Thursday||12:00 - 14:00||18:00 - 21:00|
|Friday||12:00 - 14:00||18:00 - 21:00|
|Saturday||-||18:00 - 21:00|
|Sunday||12:00 - 14:00||18:00 - 21:00|
At the age of 15, Eric van Bochove starts his culinary career as a kitchen assistant at Restaurant Bellevue in Goes. This is where falls in love with the profession. During his training he interns at 't Veerhuis in Wolphaartsdijk, where he first comes into contact with the refined cooking style. At the age of 19, he starts as Chef de Partie at the Hilton Gatwick Hotel in London, where he is put in charge of three restaurants. Everything revolves around organisation and planning. In Switzerland, it’s his first time working in an open kitchen. It’s here that he learns the importance of the interaction between a chef and his guest. After these experiences he returns to the Netherlands where he works at De Zwaan in Etten-Leur and Princess Juliana in Valkenburg. Van Bochove builds on his CV and is hired as head chef at De Campveerse Toren. Here, he is given the complete freedom to shape his culinary expression. During this time, he meets Bianca, who has gained experience as a hostess in various top restaurants such as Château Neercanne and De Leuf. Together, they form a perfect combination as well as a strong team. In 2005, they take over 't Vlasbloemeken in Koewacht, which is unexpectedly rewarded with a Michelin Star in 2011.
Sommelier: Bianca van Bochove
"All the good brought from Sea | Cattle | Field" is our slogan. There are so many beautiful products available in Zeeland, why would you want to get it from afar?! Paying attention to the changing seasons and always looking to accentuate the flavours, is the motto.
"9 or 18 holes on the Chefs home course in Axel 'Dewoestekop', on hole 19 a drink and tapas, 5-course JRE menu. 18 holes € 450 for 2 people & 9 holes € 410 for 2 people (only on reservation via secretariat)€410 for 2 people