De Wilg

The story

De Wilg in De Mortel – Seasonal Dining, Bib Gourmand Gemert

A former schoolhouse turned restaurant

Since 2015, a former primary school and later village hall in the Brabant hamlet of De Mortel has been home to De Wilg. Chef Boy van Gerwen and his partner Kim van den Biggelaar have transformed the building into a warm, welcoming space where the focus is on good quality, beautiful products, and personal attention—all at a fair price.

The philosophy: nothing must, everything may

The team’s starting point was simple: create the kind of restaurant they would want to visit themselves. That spirit of generosity and ease runs through every visit. Whether you’re in the mood for a quick bite or a longer dinner, the approach is the same. The seasonal menu changes regularly, built around daily-fresh ingredients. Highlights from the current carte include a beet tartare with poached quail egg and kohlrabi, seared tuna with sweet potato cream and cabbage, and Iberico pork belly with nobashi prawn, parsnip, carrot, and corn. For those who prefer to leave the choice to the kitchen, there are surprise menus of five or seven courses.

A Bib Gourmand address

De Wilg’s commitment to quality and value has earned it a Michelin Bib Gourmand, an award that recognises good quality, good value cooking. Gault&Millau also praises the restaurant for the “gemoedelijke” (convivial) way chef Boy van Gerwen and Kim van den Biggelaar deliver a culinary experience. It is a place where seasonal cooking, a relaxed atmosphere, and genuine hospitality come together naturally.