The story
At Matil in Genk, the vegetarian cuisine reflects a direct lineage between chefs Johan and Umi Cuypers and their grandmother. She named the establishment, and the couple channels her uncompromising approach to seasonality through every service. They source vegetables from Mangelmoes farm and harvest herbs directly from the surrounding garden. This dedication to hyperlocal ingredients earned the restaurant a spot on the Le Fooding 2026 list.
This plant-based cooking style shapes the three, four, or five course tasting menu. Roasted yellow beets pair with anchovy salsa and puffed buckwheat. Potato pommes soufflés made from Alouette tubers rise sharply before being dressed with preserved lemon, maple samara, and chervil country caviar. Ravioli filled with ricotta and cavolo nero rest in a deep wild mushroom broth accompanied by creamy polenta, followed by a blood orange rice pudding prepared as a light sabayon.
The dining space sits inside a light-filled pavilion within the Heempark. Polished concrete floors meet warm terra cotta walls to create a calm backdrop for the meals. An open counter allows guests to watch Umi Cuypers prepare fermented kale for upcoming services. This transparent layout keeps the focus squarely on seasonal vegetable dishes and the hands shaping them.
Recognition
Ambience
Location
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