Experience the authentic charm of this 1934 water mill home to visible machinery inside, next to adjoining elegant “barn” with expansive bay windows framing nature outside. The terrace invites peacefulness, while luxury rooms entice extended enjoyment. Slagmolen is truly unique. Old-meets-modern synergy defines its cuisine equally. Father-son duo Bert and Giel's styles intertwine increasingly. Timeless dishes, like pheasant fine champagne alongside dame blanche (with instant vanilla ice cream!) hold steadfast pleasures—classic cooking and traditional generosity assured. Yet youthful influences contribute modern touches, perceptible within presentation but also subtly enhancing contrast and vibrancy. Slagmolen maintains trademark finesse—witness subtle ravioli al plin cradling silky mascarpone filling, vibrant green herbs and citrus zest, alongside freshest royal crab, yellow wine sauce with spectacular beetroot coulis and spinach—a delight! à la carte portions exceed set menus’ pleasure. Real treat for epicureans!