De Houtloods

History lesson: The Wood Shed from 1867 is the oldest surviving building in the Spoorzone. The name says it all: this is where people stored wood. But now something completely different is happening here: cooking is done at a high level in a completely open kitchen bar where you can literally look into the pans.

Restaurant De Houtloods is a little different than your average restaurant. The kitchen is the beating heart of the restaurant, and is therefore placed in the middle of the room. The restaurant is the brainchild of entrepreneur Sander Overweg. Time for a tasty chat!

Who is the face of the business?

"I started De Houtloods but now leave the running of the place to chef Koos de Wolf and host Tim van Diessen. They really are the faces. Also Eetbar de Wagon, across the street, is mine and with Koos I also founded ice cream store Softy's, with two branches in the city."

What makes De Houtloods unique?

"Transforming recognizable flavors into something surprising. In addition, we surprise and trigger guests to try something they wouldn't normally take so quickly. Dishes are served in small portions, all divided into flavor types; fresh, spicy, rich and sweet. In addition, the menu consists of an equal distribution of meat, fish and vegetarian dishes."

What do people come to your establishment for?

"For a relaxed evening full of conviviality. For food and service at a high level yet in a friendly atmosphere and setting. In addition, the creativity of both the kitchen and the service plays into the experience of the guests. This is often talked about during a return visit!"

What is typically Tilburg about De Houtloods?

"Despite the fact that De Houtloods continues to operate in a higher segment, we try to keep the threshold low. In addition, we think it's cool to help put Tilburg on the culinary map."