布吕赫 最佳餐厅

De Jonkman

★★ Michelin€€€€Creative

Filip Claeys is mad about fish. The grandson of a fisherman, he founded NorthSeaChefs, which endeavours to encourage consumers to eat lesser known and accidentally caught fish. Equally at home with red meat and top-drawer ingredients like langoustine, he loves wowing diners with dogfish. The menu always indicates the origin of the boats that supply the fish. Claeys’ style is inventive and unconventional, as delicate sauces and vinaigrettes showcase his classical training, whilst allowing his personality to shine through as he adapts to today’s trends. For example, he crafts flawlessly fresh No

Bartholomeus

★★ Michelin€€€€french

Chef Bart Desmidt, his right-hand man Philip and gracious Sandra invite you to sample a banquet of flavour in Bartholomeus, a swanky restaurant with Japanese overtones. It is a treat to watch the cheerful chefs seamlessly and humorously working together in the open kitchen. The 18 seats around the counter are reserved for connoisseurs of high-flying cuisine. The single set menu rolls out several courses which reveal the chefs’ passion for fish and seafood, while Sandra can be relied upon for judicious wine-food pairings, drawn from a splendid cellar. The cast of exceptional ingredients stars t

Cuines 33

★★ Michelin€€€€Creative

A visit to Cuines 33 is a genuine experience. You are first invited to take a seat in the comfortable sitting room, whose peaceful sand-coloured zen interior unveils a tasteful tribute to Japanese minimalism. Edwin Menue’s passion for ceramics (which he himself also crafts) and silverware adds a distinctive personal dimension to the portrait. Right from the first bite, you will taste the chef’s creativity tinted with cosmopolitan accents and his determination to allow the ingredient to shout its name.The chef, backed by Fleur in the front of house, then invites you to step into the dining room

Zet'Joe by Geert Van Hecke

★ Michelin€€€€french

Geert Van Hecke, who boasted three Michelin stars for twenty years at the Karmeliet, is definitely worthy of the title “Godfather of Belgian gastronomy”. Zet’Joe is more casual and a little bit like walking into the chef’s home. A warm interior and an impressive art collection instantly set the scene. Mireille, his delightful partner in the dining room, wields the cheese trolley with impressive dexterity. Van Hecke harnesses his consummate knowhow and sensitivity to enhancing first-rate ingredients. A silky last-minute béarnaise sauce, made with carrot and orange jus, coaxes out the full flavo

Sans Cravate

★ Michelin€€€€Creative French, Creative

As the name suggests (Without a tie), this eatery is casual in vibe. The snug interior, done up in pastel shades, is bathed in natural light. Despite a lineup of familiar flavours, Sans cravate knows how to surprise the diner. The concise à la carte menu, together with a weekday menu and a several course menu at the weekend, bear witness to the attention lavished on exceptional ingredients by chef Henk Van Oudenhouve. He might mingle textures, such as langoustine and artichoke, with a punchy bisque made out of shellfish heads, and cooks the mullet on a spit in a delicious Mediterranean dish fe

Goffin

★ Michelin€€€Modern Cuisine

Timothy Goffin is forging his own path. A genuine craftsman, he recognises the importance of full-bodied sauces, whilst also seeking to nurture comforting, fruity flavours. Whether with local or Asian ingredients, Goffin can be relied on to produce delicate, spot-on dishes and his set menu is a masterclass of balance. Right from the unusual appetisers, he takes you on a personal voyage of discovery, reacquainting you with family favourites or introducing you to creative, unexpected flavours. For example, how about a thick slice of beefsteak tomato, smothered in crushed raspberries and a vanill

De Zuidkant

★ Michelin€€€Modern Cuisine

Damme is a landmark for gourmets exploring eastern Belgium’s seaboard. Rare are those who do not succumb to the charms of this picturesque little town, of which De Zuidkant is one of the culinary gems. From the romantic interior and warm open fire (although the terrace is exquisite come summertime) to your charming hostess and the smiling chef who greets you from his open kitchen, it is the quintessence of warm Flemish hospitality. Welcome to the HQ of Patrick and Cora. The veteran chef’s expertise and know-how can be tasted right from the first bite of each perfectly balanced, delicate dish.

Sel Gris

★ Michelin€€€€Creative, Contemporary

A suave grey colour scheme depicts the sleek, understated interior of Sel Gris, whose cosy comfort is underscored by designer fixtures and luxury finishings. However, the view takes centre stage here, as the restaurant stands on Duinbergen dike and commands a knockout panorama of the beach and the North Sea. The latter is a boundless source of inspiration for Frederik Deceuninck, whose enthusiasm can be tasted right from the appetisers. He mingles creativity and delicacy in expertly crafted recipes, often presented in several small plates with a meticulous sense of detail. You will notice his

Boo Raan

★ Michelin€€Thai, Traditional Cuisine

(Temporarily closed) Boo Raan is the best Thai restaurant in Benelux. The buzzy vibe of this exotic establishment, traditionally appointed in bamboo, immediately incites you to take a seat as you drool over the menu. The real show takes place in the open kitchen, in which Dokkoon Kapueak and her all-women team craft a wide range of authentic dishes from northern and southern Thailand to order. The chef’s grandmother taught her all about spices from how to subtly balance sweet-sour flavours to how to enhance the main ingredient. Her pad thai kai is a festival of bouncy noodles, spicy wok beef i

Quatre Vins

必比登€€Sharing, International

Put on your rose-tinted spectacles and bask in the warm, cosy interior of Quatre Vins, steeped in the vibe of a stylish private sitting room. An open kitchen adds a joyful note, in echo of the chef’s buzzy personality. The menu features a lineup of international dishes prepared with premium big-boned ingredients. How about slices of raw scallops paired with morcilla (Italian black pudding) and a creme of Jerusalem artichoke? Or crunchy wontons filled with chopped turkey and an expertly crafted sweet-sour seasoning? Pure unadulterated pleasure, a relaxed, feel-good atmosphere and a fine range o

Jacobin

必比登€€Seasonal Cuisine

Jacobin, which is blessedly free of fussy, superfluous frills, sports a warm minimalist Scandinavian interior and focuses on dishes to share, both at lunch and dinnertime. The regularly renewed menu is packed with enticing dishes that keep pace with the seasons. Examples include pork belly in crunchy crackling served with a slightly sweet stock of braised onion and apples, fresh goat’s cheese and a lightly browned endive. The Jacobin’s market-fresh menu is the epitome of passionate, generous, flavoursome and fresh, all of which at exemplary eater-friendly prices.

Onslow

必比登€€Farm to table, Seasonal Cuisine

Onslow, a buzzy landmark in the peaceful Sint Anna district, is depicted by casual dining, a vintage vibe and a terrace that oozes Mediterranean charm. The concise culinary lineup of regularly renewed, playful dishes is designed to share and to entice you to try out new combinations. Lieven Vynck works with familiar ingredients, to which he adds an international spin. An example: succulent, meaty, melt-in-the-mouth mussels in a spicy tom ka khai sauce or a tribute to Italian flair with cacio e pepe pasta. A festival of flavour awaits you at Onslow: “Food with Drinks, Drinks with Food” is their

Tou.Gou

必比登€€french

Thibault and Jade’s establishment is a treasure trove of culinary delights. In their tastefully appointed HQ, kick off with wholesome starters like pâté en croûte or marbled ham, before continuing with flawlessly fresh brill paired with a tangy nantaise sauce and briny clams, unless you wouldn’t prefer pheasant à la brabançonne. The veteran chef, a true disciple of text-book Gallic fare, nonetheless enjoys adding the odd international twist. Big-boned flavours, hearty helpings, culinary proficiency. A seat at the counter is highly recommended as are bookings. They also offer a take-away cateri

🕐 Mo-Sa 12:00-16:00

Kok Sur Mer

必比登€€gastronomical

餐厅

🕐 Tu,Th-Sa 12:00-13:30,18:30-20:00;Su 12:00-13:30

Locàle by Kok au Vin

€€€Country cooking, Farm to table

Locally sourced ingredients and a deep respect for nature and the seasons are the cornerstones of this cosy establishment. Influences from around the globe and the occasional use of a Mibrasa charcoal oven take things up a notch. Examples include a salad of endives, apples and walnuts, enhanced with Damse Mokke cheese and a subtle dressing, or ibex, cooked to order, flanked by a beurre blanc, fermented carrots, tarragon sauce and potato straws… Nothing overly fussy, just playful, succulent fare in the zeitgeist. The set menus are designed to be shared, but if that isn’t your cup of tea, choose

Le Mystique

€€€Modern French

If you’re looking for a romantic getaway venue in the picture postcard perfect city of Bruges, book a table in the restaurant of the Relais & Chateaux Heritage Hotel, whose opulent interior oozes authentic historic details. It is truly the epitome of stylish elegance! The chef avows a preference for French and Mediterranean ingredients, which he delicately crafts into spot-on dishes. Examples include a marinated fillet of mullet paired with sweet-sour fennel, labneh and radish pickles. Each dish is a master class of subtlety and originality. A date night kinda place with which you will immedia

Bruut

€€€€french

The initial impression of romanticism conjured up by the wisteria-clad historic edifice in which Bruut is located, quickly gives way to a rough, graffiti-adorned, almost brutal interior that is emblematic of its high-profile chef. Bruno Timperman sources most of his produce within a 30km radius of the restaurant to craft a single surprise menu that elegantly showcases his unconventional creativity and technical ingenuity. A few examples include a pizza meets tartlet dish that blends characteristic Mediterranean flavours of the likes of tomato and burrata with the strong distinctive taste of ve

🕐 Mo-Fr 12:00-14:30,19:00-21:30

De Mangerie

€€€World Cuisine

A delicious holiday vibe has been setting the scene at De Mangerie for some twenty years now. From Els’ warm welcome to chef Kristof’s travel souvenirs, Brugge seems far away. The cuisine subtly blends local flavours with international, often Asian accents. Yuzu and tikka masala are meticulously paired with local veggies and North Sea fish. The chef may flank Atlantic cod, cooked on the bone, with leeks and carrots coated in chimichurri, marinated onions, juicy mussels and a velvety beurre blanc. The several-course set menu embarks the diner on a culinary journey, albeit underscored by a comfo

Refter

€€€Flemish, Regional Cuisine

Refter beautifully blends urban with cosy details indoors, but when the weather turns fine, the terrace is taken by storm. Louis Van Hecke has devised an extensive menu of superlative bistro classics, prepared simply and expertly using top-notch ingredients for full-bodied flavours. You may taste spit-roasted duckling served with piping hot fresh fries and a tarragon-spiked sauce. We recommend finishing with an all-time Belgian favourite - an iconic dame blanche (vanilla ice cream and hot chocolate sauce) dessert. Refter is a darling with discerning food lovers in the know.

Rock-Fort

€€€Seafood

North Sea fish and natural wines are the bedrock of this bright, elegant bistro. Chef Laurent and Eline, in charge of the front of house, who first came to our notice at Amuzee in Zeebrugge, are going from strength to strength as they settle in here. The menu overflows in the generous produce of the North Sea with a distinctive subtle, sometimes spicy edge. The fascinating culinary score is depicted by almost translucent grilled langoustines, which are paired with a dashi umami edge or raw scallops served with green apples and jalapeno. Rock-Fort is alive and kicking – in every sense!

LESS Eatery

€€€€Asian Influences

Love Eat Share Smile is the baseline of this hip urban eatery, which is equally suited to a hunger-obliterating snack at the bar as to a full-course feast with all the trimmings with all the family. You can expect an international culinary repertory with a definite Asian slant. From steak tartare with a Korean kick and ceviche scattered with distinctive fresh, spicy, tangy Peruvian notes to Hong-Kong-style young turbot, the extensive menu is a treasure trove of premium produce and creativity. A trendy, suitably casual vibe depicts one of Bruges’ most popular foodie hotspots!

Goesepitte 43

€€€french

Step into the picturesque Goezeputstraat 43 and be transported to a jungle paradise, complete with a living moss wall and monkeys! Chef Jan Supply likes to come to the table in person to serve his dishes. These are characterised by a deft use of the Mibrasa charcoal oven, rich sauces and intriguing vegetable creations. This is bistronomy with that little bit extra, as evidenced by the hand-whipped lobster béarnaise that elevates smoky filet pur to new heights. Be sure to try the crêpe normande, a house classic.

Franco Belge

€€€Modern French

The trendy, cutting-edge establishment of Tomas Puype is a culinary treasure trove, enhanced by an alfresco dining space to the rear and a theatrically visible kitchen, where you can see the ingredients respectfully, generously and traditionally curated. The chef is a genuine craftsman with a keen eye for detail and a love of vegetables. Succulent breast of guinea fowl with crispy skin is served with al dente green asparagus, morel mushrooms and a subtle jus of guinea fowl and tarragon. Highly popular at lunchtime.

Cantine Copine

€€€french

Diners are welcomed like old friends and inevitably succumb to the friendly charm that reigns throughout this canteen, housed in a former brush-making factory, whose bare brick walls bear witness to its industrial heritage. The pleasant terrace at the rear is bliss in fine weather. Karen Keygnaert’s market fresh personal cuisine is emblematic of her creative bent and open-minded personality. Punchy, big-boned terrine, flawlessly fresh hamachi paired with aromatic sushi rice and a soy sauce and sesame oil dressing, or a polenta dish oozing in Middle Eastern influences – Karen’s cooking is playf

🕐 Tu-We 11:45-16:00,19:15-23:00; Th 11:45-16:00; Fr 11:45-16:00,19:15-23:45; Sa 19:15-23:45; PH off

Bistro Rombaux

€€€Modern French

Pieter-Jan Rombaux and his wife, Tineke, do everything themselves and the focus is clearly home-made. She nurtures the cheerful, unstuffy vibe, while he rustles up dishes that seek to enhance the ingredient’s pure flavours with perfect seasonings. Take a seat on the secluded terrace to admire the chef at work in the kitchen. Rather than gimmicky surprises, you can look forward to heart-warming dishes such as foie gras with brioche or hanger steak with a red-wine sauce to die for.

Floris

€€€Modern French

As pleasing to the eye as to the palate! Wood and iron prevail in the decor, while the regional cuisine displays a blend of talent and creative flair.

Brasserie Fiston

€€€Traditional Cuisine

Fiston is a swanky brasserie depicted by a friendly, buzzy vibe. Chef Seynaeve rustles up text-book classics according to best practices. Geert Van Hecke’s pupil sources the best ingredients that he incorporates into home-made recipes. His shrimp fritters, turbot with a signature mousseline sauce and dame blanche dessert hit the spot every time. The suggestions reveal a more modern facet of the chef’s culinary score. Knock-out wine list!

Robusk

€€€Modern Cuisine, Asian Influences

Jeroen Borglevens loves embarking his diners on a journey, particularly to Asia. His finetuned score is not averse to surprising us, but never to excess. For example, he may craft seabass as a ceviche with grapefruit, jalapeno and wasabi ice cream or pair cod aged in kombu with a yusukosho-spiked beurre blanc. Be prepared for an experience that unveils a host of unexpected treats and endless sensations. The beverage list, rich in cocktails, sakes and wine, is equally captivating. Should you fancy a close-up view of the culinary show, book a seat at the counter, which is as elegant as the zen-i

Hof Ter Doest

€€€regional

A 17C monastic farmstead and its 13C barn depicts the picturesque setting of this country restaurant, run by the Dendooven family. You will taste delicious local turf (beef and poultry in particular) and surf (oysters and lobsters from the tank) produce. Hearty, wholesome cooking such as crispy shrimp fritters or Belgian Blanc Bleu beef roasted in a wood-fired oven. Luxurious guestrooms for overnight stays.

Siphon

€€Traditional Cuisine

Be it with sorrel, meunière or à la crème, people flock to this characterful restaurant from near and far to enjoy the house speciality, eel. They also offer grilled lobster and steak, as a quick look at their menu, an ode to tradition, will confirm. Siphon has become something of a culinary landmark in the region, further backed up by an intelligent wine list.

Bar Bulot Zedelgem

€€€Classic Cuisine, Belgian

Bar Bulot is redefining the luxury brasserie concept and is now housed in a handsome farmstead that was home to the star restaurant Hertog Jan for many years. The view of the garden is magnificent, the lush green terrace is utter bliss, while the interior drips in stylish elegance. A high-flying restaurant, whose chef rolls out a stripped back version of gastronomic classics, underscoring their intensity with original touches. Under the auspices of owner Gert De Mangeleer, the chef excels in the art of enhancing a Franco-Belgian score of the likes of sole meunière with buttery mashed potato, a

Côté Préféré

€€€Creative French

Tim Versyck is a proud champion of his native western Flanders. Cherry-picked ingredients form the backbone of his mainly classical repertory, albeit with the odd international twist. Produce from the North Sea and the polders is what truly galvanises this virtuoso craftsman. He might flank North Sea crab (crafted into rémoulade) with Ostend seaweed, samphire and an astounding bisque packed in fascinating briny flavours. Cheerful Jolien extends a warm greeting in the dining room, which sports a bright contemporary vibe and is flanked by an elegant garden terrace.

Lepelem

€€€Modern French

Ellen and Christopher have gradually turned a former tearoom into a smart restaurant. An exquisite home-from-home vibe and a wine list that will knock your socks off are among its standouts. Christopher enthusiastically offers diners the possibility of composing their own à la carte menu. He has a knack for juggling familiar flavours with complex preparations, depicted by hand-shelled shrimps with a creamy burrata, pickled watermelon and a fragrant dashi, or juicy, melt-in-the-mouth turbot flanked by a silky bearnaise sauce. Unbeatable quality-for-pleasure ratio.

d'Afspanning

€€french

Dark floor tiles and bare brick walls set the scene in this historic edifice of Beernem, albeit elegantly paired with modern fixtures and fittings. Diners can choose between cosy nooks or the spacious glazed extension. The varied menu appeals both to fans of classical fare and to those keen to try out world cuisine. The veteran chef is equally at home with the ubiquitous shrimp fritter as with an Asian take on steak tartare. Honest, wholesome fare.

De Kruier

€€international

This picture postcard restaurant stands in the shade of an 1897 windmill in a manicured garden. You can count on the Callant brothers to rustle up a delicious line-up of authentic Belgian dishes, calling on flawlessly fresh, deftly cooked ingredients. The extensive à la carte menu traverses the annals of traditional cuisine to the delight of good food lovers. In summertime, the alfresco terrace is the place to be.

't Kantientje

€€€€Traditional Cuisine

Pille Senior and Junior work side by side in the kitchen of this elegant canteen in the picturesque village of Ramskapelle. In summertime, the terrace is very popular. The food is stripped back, handcrafted and traditional with a weakness for fish. Shrimp fritters, lobster belle vue and freshly prepared sabayon: delicate flavours that appeal time and time again. The fine wine list is fully in tune with this high-class establishment.

Schatteman

€€€Modern Cuisine, Contemporary

This imposing villa tucked away in the woods is a real gem. Modern artwork, a log burning fire and a wine cellar set the stylish scene, further enhanced by a manicured garden and terrace, ideal for a drink in fine weather. While Marieke spoils guests in the dining room, owner-chef Gregory demonstrates his inventive flair in a modern score, courtesy of cherry-picked ingredients from the region. Seasonings and fermentation techniques add a distinctive touch to his signature cuisine and he enjoys surprising and pushing culinary boundaries, but always with a deft, subtle hand. We recommend the set

🕐 Th-Su 12:00-16:30 "ontvangst tot 13:00" || Th-Su 19:00-00:00 "ontvangst tot 20:00"

Njord

€€€Belgian, Classic French

Make a beeline for the top floor of the amazing ABC edifice and admire the jaw-dropping view over the port and marina below. Luxurious and trendy, the restaurant specialises in ultra-fresh delicacies straight from the local fish auction. Traditional, authentic flavours that respect the character and freshness of the ingredients. Slick service. The seafood platter is also available in individual portions.

De Kruidenmolen

€€Contemporary

Ostend-style shrimp fritters, rabbit stew in stout beer, a German jam doughnut filled with rosemary flavoured crème patissière: such are a few of the culinary gems that explain the success of this tastefully restored former miller’s house in the heart of the unspoiled polder countryside. Ask for a table on the terrace sheltered by panes of glass and admire the landscape. A fan of humble, often overlooked ingredients, the chef has no lack of creativity and his enticing menu appeals to all foodies. The establishment’s continuing popularity is borne out by the lively, bustling vibe that inevitabl

🕐 Su-Tu 12:00-13:45,18:00-21:00; Fr,Sa 18:00-21:00; We,Th off

Caillou

€€€Modern Cuisine, Creative

Caillou is a hip, modern restaurant, strewn with passing nods to ‘pebbles’ (its namesake). The kitchen team prepares the food on a central table that sets the scene for their culinary show. The performance continues in the plate, with an appetising blend of flavours and textures and enticing veggie dishes. The chef doesn’t hesitate to spice up traditional recipes, flanking lobster and turbot, for example, with deftly crafted side dishes such as asparagus flan, a gutsy lobster béarnaise and a poivrade of fried artichokes. The sommelier may suggest an elegant mineral wine, echoing the establishm

Bristol

€€€Farm to table

This bright, spacious brasserie on the seafront has been a landmark of Knokke-Heist for aeons. Expertly prepared Belgian classics are the specialities of the house. Think crispy shrimp croquettes (said to be the best around!) and pan-seared sole with a tartar sauce prepared à la minute. The chef loves working with North Sea fish, but also has a passion for meat dishes and seasonal specialties, such as hop shoots with mousseline sauce. These timeless brasserie classics are simply irresistible!

Blanco

€€€mexican

David and Celine describe Blanco as “highly Instagrammable” and the trendy interior definitely ticks all the boxes: fashionable, airy and buzzy! After a refreshing cocktail or a glass of natural wine, you will sample dishes of Mexican inspiration with a scattering of European touches. Tangy ceviche of gambero rosso with bloody oranges and leche de tigre, tacos stuffed with slowly cooked pork, pineapple and a pico de gallo sauce, or subtly spicy chipotle, ajo blanco (white gazpacho) and super fresh fish from the North Sea. A meal at Blanco is a genuine culinary adventure best shared… Unsurprisi

Markt XI

€€€€Modern Cuisine, Creative

Benny and Katrijn have no lack of ambition, which you will appreciate as soon as you step foot into their bright, downtown eatery. Your cheerful hostess greets and seats diners and remains close by to suggest food and wine pairings. The chef crafts modern cuisine, which can be described as fresh, subtle and artfully plated. Contemporary recipes underscored by classical foundations and a sprinkling of creative touches. Examples include Scandinavian langoustines, which are quickly grilled, before being jazzed up with a sprinkling of spices and a highly distinctive chimichurri sauce. Markt XI is

Assiette Blanche

€€belgian, french

法餐

🕐 Mo 12:00-13:30, 18:30-21:00; Tu 12:00-13:30, 18:30-20:45; Fr-Su 12:00-13:30, 18:30-21:00;PH open

Mout

€€Farm to table, Seasonal Cuisine

餐厅

Auberge de Herborist

€€€Farm to table, Creative

餐厅

JETT

€€€Modern Cuisine

餐厅

🕐 Tu-Sa 12:00-14:00,19:00-21:00; Su off; Mo off

Kwizien

€€€Country cooking, Seasonal Cuisine

餐厅

Restaurant de Vijverhoeve

€€€french

法餐

🕐 PH,Mo,Tu,Fr-Su 12:00-14:00,18:30-20:00; We,Th off; Sep-Mar Tu 18:00+ off