Au Petit Manoir

Poised between Steenvoorde and Saint-Omer in the heart of Flanders, Cassel is a darling of a brick-built village. A small village for a tiny restaurant. Housed in a beautiful 18C abode with space for just 20 diners, it is run by owners who are truly passionate about fine cuisine. Chef Eugène Hobraiche meticulously crafts contemporary cuisine that goes hand in hand with seasonal produce, using local fruit and vegetables, as well as fish from Dunkirk's market: salmon confit with Sichuan pepper, textures of cabbage and shiitake dashi; roasted pollack, mustard and multi-coloured carrot gnocchi. To

Stéphane Buyens and Ellen Dulst have traded in their renowned Le Fox Hostelry for this enchanting seaside villa. The enthusiastic couple invites diners into a warm interior, whose welcoming portrait boasts a surfeit of refined details, among which parquet floors, a period fireplace and a terrace flanked by a lush green dune. Every day the couple demonstrates their impressive knowhow as Ellen supervises the seamless front of house operations and Stéphane crafts a suave classical score with a penchant for fish and seafood.Some of their must-try signature dishes include shrimp fritters, omelette

A restored farm-castle near Bergenvaart, whose rustic characterful charm sets the scene of the stylish interior, without forgetting the idyllic terrace overlooking sheep grazing in the meadow. Sheer bliss! Chef Verlande rustles up an enticing lunchtime lineup that changes daily and a varied à la carte offering. You will immediately be struck by his passion for premium produce, such as lobster, turbot and hare, to which he adds his inimitable hallmark. Take his scallops gratineed with cheese and paired with wild garlic, a velvety poultry cream and creamy unctuous asparagus. Le Flore allows the

Welcome to a page of history of Western Flanders. An authentic red and green colour scheme, a huge fireplace and period floors set the scene in this 18C edifice: for example, the aperitif is served near the old livestock weighbridge. Take a seat and soak up this magnificent setting, as Emily and Bart enthusiastically reveal their love for their work, characterised by a focus on local produce, a new spin on time-honoured recipes and a delicate, creative touch. They are committed to using traditional cooking techniques as evidenced in the medium-rare duck fillet, grilled on the bone, accompanied

In the centre of an out-of-the-way village in the Flanders region, this place is an unexpected foodie haven: chef Kevin Barata and Lucile Prevost (partners in business and in life) welcome travellers into their inviting restaurant with an interior in which brick and wood predominate. The chef, who knows his stuff, whips up good simple dishes, such as lamb kofta, thyme-lemon hummus, barbecue sauce and kataifi, or farmhouse pork chop, cauliflower, horseradish, asparagus and a reduction of cooking juices. Lunch is excellent value.

La Coupole in the centre of De Panne has been a blue-chip value since 1989. Christine, in charge of the front of house and chef Jean-Paul bend over backwards to pamper their guests. The menu showcases timeless seafood classics: mussels in white wine, fresh North Sea shrimp and lobster straight from the fish tank. The menu shines the spotlight on produce like crab that is presented to diners before it is served with a spicy mayonnaise and fresh green salad, or translucent gleaming white cod, flanked by a rich, creamy Dugléré (tomatoes, shallots, white wine and butter) sauce. Heaven for foodies!

Claude and Sylvie bend over backwards to pamper guests in their seafood eatery near the seawall. Sylvie’s warm welcome and service are framed by distinctive artwork (of octopi), while Claude sensitively adds a new spin to a classical repertory, all of which in a playful vein. Grilled pork fritters, pedigree vol-au-vent, fish from the North Sea (his passion) or rice pudding with strawberries: it is always a pleasure to return to the Octopus.