Willem Vandenameele

Willem Vandenameele

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Eat & Drink

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Public | DutchFrench

Source: weekendje weg

The Gerardushoeve distinguishes itself by its unique location in the middle of the Heijenrath plateau, entirely out of town, in a quiet area at an altitude of 215 metres above NAP. The plateau is a large nature reserve between the villages of Epen, Slenaken and Gulpen in South Limburg.

The view from our panoramic terrace literally offers you a glimpse into the world: you can see how the Belgian Ardennes and the German Eifel mountains seamlessly merge into one another. Below that view you will experience what hospitality means to us. It is not for nothing that we write this with a large (and soft) 'G'. That 'G' stands for much more: Cosiness, Comunity, Health, Happiness, Enjoyment and, last but not least, Gastronomy.
Welcome to the Gerardushoeve. Look outside, to the beautiful surroundings. Enjoy the nature that is still present here and can be found on your plate.

We reap the benefits of the region. The wines are made within walking distance, from grapes that find their nutrients in the loess and lime of Limburg. Our beers are brewed in the immediate vicinity, in Belgium and the Netherlands, by marl filtered water and partly with Limburg hops and barley.

Our beef comes from animals born and raised in Margraten. Perhaps you have the followers of what you see on your plate walking in the meadows along the Rijksweg. The pigs in Ulestraten and Mechelen are also well catered for. Subsequently, the butcher's shops Kusters and Lenoir guarantee an animal-friendly and responsible handling.

Close to us around the corner is the French-speaking part of Belgium. From this area we get French speaking ducks. The game we use comes from the Vijlenerbos, which you are sure to have walked through. Our trout come from Gulpen, the other fish we offer on the map come from the sea. For this a direct sea line is necessary, which we realize from Yerseke. From here we get daily fresh supplies every morning.

The fresh fruit and vegetables are picked, stoked and harvested by various farmers in the area and brought directly to our kitchen. What was still cherished this morning in the loess, taste it immediately on your tongue. The herbs that enrich the dishes have also been grown and preserved here by organic grower Frank Radder.

And of course there are our bakers, in Epen en Slenaken, who are as creative as possible with the grain types and many surprising ingredients. Taste the unusual types of bread and our special taches. This is Limburg at work! Enjoy the dishes served by our team.

Our opening hours :

Our restaurant and terrace:
Open all week from: 10 a.m. to 10.30 p.m.
Our kitchen takes orders:
Monday-Friday from: 12:00 to 20:30
Saturday and Sunday from: 10 a.m. to 8.30 p.m.

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