De Lindehoeve

De Lindehoeve in Tessenderlo sits hidden in greenery and combines culinary refinement with welcoming hospitality. Chef Pallieter leads the kitchen; he grew up in Diest, trained at Ter Duinen in Koksijde and completed stages and posts at Nienjo Viejo, De Silo’s, Hof te Rhode, Slagmolen, Colette, De Librije and Modest. The house is recognised by Michelin and Gault&Millau. The dining rooms are warm, rustic and home‑like with tasteful decor, and seating is arranged to create a cozy, welcoming experience. Atmospheric guest rooms are available for overnight stays and hotel stays are offered to diners. The cuisine is modern French, creative and artisanal, drawing on seasonal, local products and balancing refined technique with flavours from the region and the season. Multiple tasting and dinner menus feature thoughtful wine pairings and accommodate dietary requirements when informed in advance. Asparagus with smoked eel, egg yolk, lovage and Asetra caviar; Langoustine with carrot, tarragon and citrus; Pigeon from Anjou with morels, peas, green asparagus and duck liver; Red gurnard with watercress, sour cream and pickled vegetables; Raspberry dessert with white chocolate, citrus and verbena; Cheeses from Van Tricht affineurs.