科克赛德 最佳餐厅

Carcasse

★ Michelin€€€€steak_house, international

At Hendrik Dierendonck’s establishment, the meat comes straight from the butchers to the plate – in fact, Carcasse is literally the extension of his butcher’s shop in Saint Idesbald. The hip interior provides the perfect foil to this raw rugged vibe. Against a backdrop of gently strumming guitars, the star of the show is red meat. A glazed ageing cabinet takes pride of place in the centre, while runners on the ceiling bear witness to a bygone era when the carcasses were shunted overhead. A long communal table invites diners to share this experience. The exceptional cuts of meat of this renowne

Subtiel

★ Michelin€€€€Classic Cuisine, Seafood

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

Olijfboom

必比登€€Traditional Cuisine

Highly polished silverware, a fantastic collection of bottles and knickknacks set the quirky, antique dealer interior of Olijfboom, so you won’t be surprised to learn that the chef is a keen collector of vintage chinaware. However, his main talent is regaling us with old-school cooking. In keeping with tradition, he unfussily enhances the ingredient which he serves generously, focusing on the flavour. An impressive wine list completes this fine dining experience.

Nils

€€€Modern Cuisine, Farm to table

Nils is the epitome of a modern restaurant. Tasteful, low - key interior, delightful staff and a talented chef, whose cooking is both creative and refined. The interplay of textures highlights the subtle varying flavours. A night at Carnac Hotel will round off the experience perfectly.

De Huifkar

€€Traditional Cuisine

Fish and lobster are the specialties of this vintage-modern restaurant. Admire the quality and freshness of the produce in the lobster tank at the entrance. The chef is keen on classical recipes and generous flavours, depicted by timeless dishes such as monkfish with shrimp, local-style poached cod, without forgetting Belgium’s family favourite, veal kidneys in mustard sauce. Affordable gastronomy!

De Kokkel

€€€€Classic Cuisine, Belgian

The charm of this old fisherman’s cottage with a red tiled floor, low raftered ceiling and a cheerful vibe never fails to weave its magic spell. It provides the perfect foil to sample pedigree Belgian fare in which fish and the seasons take the limelight. Iain Wittevrongel demonstrates that he knows how to source top-drawer ingredients and is a dab hand at mixing authenticity with innovative ideas. Pheasant à la brabançonne cooked whole or sole poached in hand-shelled shrimps with mashed potato and a butter and Riesling sauce to die for: the chef doesn’t take short cuts to ensure that you are

Boîte

€€World Cuisine

What a pity we don’t live down the road from this amusing "box"! “Taste the world, Share the food” is their baseline! The seasoned chef curates her own version of world cuisine, steeped in variety, harmony and exoticism… For example, deftly crafted spicy Lebanese toast, generous tajine, sweet and sour noodles, etc. Even better, diners can choose their own vegetable side dishes and are invited to share the main course with the rest of the table. Perfect for a casual dining experience!

Julia Fish & Oysterbar

€€€seafood

A fishmonger (Mare Nostrum) at the head of a fish bistro, complete with a maritime interior, right down to the fish scales? It sounds so authentic that it just has to be true… Fish and oysters from the “sea to the fork” and the best shrimp fritters of the Belgian coast into the bargain. Julia’s simple, generous cooking is heaven for foodies.

Mondieu

€€€Belgian, French

OMG! Not only is the view over the polders from the terrace jaw-dropping, the bright interior of this former 17C cloister is equally exquisite. You can expect an appealing lineup of bistro staples, with the odd exotic touch, from which diners are invited to compose their own two- or three-course menu. Fresh shrimp fritters, a coq au vin in a heroically wondrous sauce or lemon sole that is subtly underscored by an emulsion of green herbs: such are some of the authentic dishes, blessedly free of superfluous fancy frills you may taste here.

Octopus

€€Farm to table

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.

La Coupole

€€Seafood

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!

🕐 Mo-Su 12:00-14:00,18:30-21:00; We off; Th off; Fr off

De Oogappel

€€€Sharing

This 1760’s edifice, graced in period floors and wardrobes, is now the venue of a friendly bistro serving traditional fare to the joy of discerning gourmets. The appetising menu of starters to share displays a more modern twist with Asian influences. We recommend the crispy sweetbread 'fine champagne' – the house signature dish. Go there your eyes closed.

Brasserie Nieuwpoort

€€€Traditional Cuisine

This is light years from your run-of-the-mill seaside brasserie! The opulent décor will bowl you over, as will the mixologist who rustles up intriguing cocktails behind the bar. Each dish overflows with generosity and is crafted by gifted, veteran chefs who work with the best ingredients. A range of dishes to share and wholesome brasserie fare. Why not start with a fresh, spicy, acidic ceviche of seabass, before pursuing with a royal vol-au-vent served with piping hot crunchy French fries? THE landmark brasserie of Nieuwpoort!

Wasserette

€€Modern Cuisine, Farm to table

The washing hanging from the ceiling is a reminder of the former laundromat that has morphed into a hip eatery firmly part of Nieuwpoort’s culinary scene. The menu features mouth-watering dishes served in small and large portions, flanked by a fine wine list. Unfussy recipes, often prepared à la minute, such as grilled brill with Belgian endive, velvety mash potatoes and a flavoursome shrimp sauce.

🕐 Tu-Fr 12:00-15:00,18:30-20:30; Sa 12:00-15:00,18:30-21:00

M Bistro

€€€€Modern Cuisine, French Contemporary

Mattias Maertens and Sofie Billiet have lovingly transformed what used to be a small factory into their HQ. The resulting modern, airy interior provides the perfect foil to sample the chef’s no-nonsense culinary lineup. Each ingredient is expressed vividly and flanked by side dishes that embody the chef’s inventive streak and are scattered with international notes. Only the best gets a look-in on his menu, from the market-fresh produce to the catch from local boats. Save room for the addictive desserts, such as an extravaganza of white chocolate mousse and dark chocolate ice cream, whose sweet

Ander

€€€Creative French

Fire is central to everything at this cosy home restaurant run by hostess Hermien and chef Arno. They have devised a set menu comprising five to six courses, showcasing local produce from the land and the sea. The chef imbues venison fillet with a distinct smoky flavour and serves it with a colourful red cabbage accompaniment. Fillet of Steenvoorde pigeon comes with a rich jus and a confit leg. Rest assured: this young couple knows how to show their diners a good time.