De Houtloods
The Houtloods is the oldest building in the Spoorzone that has been preserved. As the name suggests, it was originally used for storing wood. But now something completely different is happening: high-level cooking takes place in a fully open kitchen bar where you can literally peek into the pots.
In Restaurant De Houtloods, things are a bit different than in an average restaurant. The kitchen is the beating heart of the establishment, placed right in the middle of the space. The establishment is the brainchild of entrepreneur Sander Overweg. Time for a tasty conversation!
"Who is the face of the business?"
"I started De Houtloods, but I've since handed over the reins to chef Koos de Wolf and host Tim van Diessen. They are truly the faces of the restaurant. I also own Eetbar de Wagon, across the street, and alongside Koos, I've established the ice cream shop Softy's, with two locations in the city."
What makes De Houtloods unique?
"We transform recognizable flavors into something surprising. Additionally, we aim to surprise and encourage guests to try something they wouldn't normally choose. Dishes are served in small portions, each categorized by flavor profile: fresh, savory, rich, and sweet. Furthermore, the menu offers an equal distribution of meat, fish, and vegetarian dishes."
What do people come to De Houtloods for?
"For a relaxed evening full of conviviality. For high-quality food and service in a friendly atmosphere and setting. Additionally, the creativity of both the kitchen and the service staff contributes to the guests' experience. This is often talked about during return visits!"
What is typical Tilburgian about De Houtloods?
"Despite De Houtloods operating in a higher segment, we strive to keep the threshold low. Additionally, we're excited to put Tilburg on the culinary map."
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