Lomme 最佳餐厅

Boury

★★★ Michelin€€€€Creative French

In their brick villa, Tim Boury and Inge Waeles have clearly puzzled, pondered and finetuned each detail from the attentive service and felicitous food-wine pairings to the fashionably stylish interior and the gorgeous patio and bar. The buzzy casual vibe is ample proof that perfection is not necessarily starched and stuffy. Chef Boury’s painstaking recipes mingle classicism with creative peps and he cannot be equalled for his ability to enhance exceptional ingredients, particularly those from his region whose praises he frequently sings. His cuisine attains a pinnacle of high-flying virtuosit

Rozó

★★ Michelin€€€€fine_dining

Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condimen

La Table de Christophe Dufossé

★★ Michelin€€€€Modern Cuisine

Chef Christophe Dufossé has been thriving in his homeland, as his cooking illustrates. This pretty château set in leafy grounds sports a contemporary conservatory extension. Here, he champions organic, self-sufficient and sustainable surf and turf cooking centred on vegetables and produce from the North. Every dish is delicately yet generously crafted – and flanked by robust classic sauces. The dishes speak for themselves – monkfish gratin with a sabayon sauce and its ragout of clams, razor clams and cockles. Other highlights are the bread and sweets, particularly the incredibly lavish dessert

Castor

★★ Michelin€€€€Modern French

Purity is the name of the game at Castor. The elegant yet brutalist-looking cube on Kortrijkseweg is home to a modern interior of wood, glass and concrete. Stefanie sets the tone of the restaurant’s classy front-of-house style, while Maarten Bouckaert surprises the diner right from the appetisers. From the ingredients and the sauces to the savvy blend of exotic flavours, the chef unveils his talent at every step. Stints with culinary virtuosos of the likes of Peter Goossens enabled him to hone his skills, which he now deploys with tact and sensitivity. Examples: pork cheeks braised in Rodenbac

Hof van Cleve - Floris Van Der Veken

★★ Michelin€€€€Creative

Floris Van Der Veken is following in the footsteps of his mentor, Peter Goossens. He has taken over this elegant welcoming farmstead and culinary landmark, whose codes he continues to uphold. As attentive as ever, Serge Sierens seamlessly supervises the front of house. A quick glance at the menus reveals the importance given to the ingredient. Corrèze lamb rules supreme in raviolis or in a medium rare saddle of lamb coated in a powerful meaty jus. This last-minute approach to dining demands painstaking attention, phenomenal knowhow and a scattering of international notes. The kitchen team atta

Pureté

★ Michelin€€€fine_dining

In the heart of historic Lille, Gérald Guille plies his trade in an attractive long narrow dining room with an open kitchen. "Pure" materials (earthenware, concrete, wood, leather) create a focused, tranquil atmosphere, mirroring the style of the chef, who delivers, in his own words, "creative, uninhibited food" that is rich in personality and flavour. He slaloms between invention and classicism over the course of subtly balanced tasting menus: trout, beetroot, bloody orange and sage; scallops, leeks, mimolette and limequat; fingered citron, honey and saffron…

🕐 Tu 19:30-21:15; We-Fr 12:15-13:15,19:30-21:15; Sa 12:15-13:00,19:30-21:15

Ginko

★ Michelin€€€fine_dining

Near the Grand’Place, this unobtrusive eatery with a glazed facade is the brainchild of two pals, both of whom boast virtuoso CVs: Valentina Giacobbe was born in Italy and grew up in Asia, graduated in political science before she turned to cooking, training at Gaya with Pierre Gagnaire before working at Rozo and then at SOlange; and Julien Ingaud-Jaubert, who trained as a pastry chef and who has also worked in top establishments (Pierre Gagnaire, Meurin, La Laiterie). Their trendy venue is the picture of a sleek contemporary bistro complete with a red-brick wall, a tribute to Lille. Valentina

🕐 Tu-We 19:30-21:30; Th-Sa 12:15-14:00,19:30-21:30

Le Restaurant du Cerisier

★ Michelin€€€€Creative

On the first floor of a striking, ultra-contemporary building in the heart of Lille, the painstaking work of Guillaume Barengo and his on-the-ball team can be admired in the open kitchen. The chef with a star-studded CV crafts a single set menu that shines the spotlight on cherry-picked seasonal ingredients. A few examples: red mullet, millefeuille of Jerusalem artichoke and pear, walnuts and beer; venison steak, cooked rare for maximum tenderness and aroma, flanked by lardo di Colonnata, butternut squash, quince and chestnut purées, all of which coated in a gutsy peppery sauce. Virtuoso techn

Arborescence

★ Michelin€€€€fine_dining

Established in an early-20C textile factory on an entirely rehabilitated industrial wasteland, chef Félix Robert and his wife Nidta, after working for Alexandre Gauthier at La Grenouillère in Tokyo and then at Troisgros, now give free rein to their talents in a stripped-back, stylish interior. The chef's creative and personal repertory is dominated by seafood and vegetables and liberally scattered with nods to Japan and Asia – green curry, ponzu, shiso and saké are unveiled in set menus. One example is semi-cooked lobster with bisque-flavoured crackers paired with citrus fruit and Vietnamese c

🕐 We 19:00-20:30; Th-Su 12:00-13:30,19:00-20:30

Harmonie

★ Michelin€€€Creative, Modern Cuisine

Mathieu Boutroy, a long-time protégé of Marc Meurin prior to his six-year stint as chef at the Restaurant du Cerisier in Lille, has now opened his own restaurant in a bright space done out in a pared-back and elegant contemporary style. The refined decor is aligned with his modern and creative cuisine, which is served in the form of set menus (without options). His ambitious cooking has bags of personality, eg crab paired with carrots and enhanced with a velvety coriander sauce: on point! This is the new not-to-be-missed eatery in the greater Lille area.

Rebelle

★ Michelin€€€Modern Cuisine, Creative French

Behind the unassuming façade of Rebelle, you will discover a warm, minimalist interior decked in salmon and terracotta colours. Fuss-free and casual, Rebelle aims to serve excellent nosh in an easy-going vibe. The man behind the creative score, Martijn Defauw, rustles up fascinating food and knock-out seasonings, often with an oriental twist, that come up trumps every time. He has a knack for sourcing the best produce, such as flawlessly fresh North Sea fish or locally grown tender young hop shoots. His close ties with his producers are a source of inspiration, as are his travels. For example,

Vol-Ver

★ Michelin€€€Modern Cuisine, French Contemporary

Vol-Ver is the epitome of Flemish charm, hospitality and good taste as the handsome brick walls and warm welcome from Sharon and chef Sébastien Verveken bear witness. The set and à la carte menus may seem low profile, but right from the first bite, you will taste the chef’s wholehearted approach to cooking. Don’t go expecting fussy frills, however, as chef Verveken is more interested in subtlety and in harnessing his skill to showcasing familiar flavours, albeit with nods to Asia. For example, he may serve mussels as a starter in the form of a vibrant ceviche, before going on to pair them with

Auberge du Vert Mont

★ Michelin€€Creative, Modern Cuisine

Tucked away in the heart of the countryside, chef Florent Ladeyn, an ecological champion from the word go, is a standard-bearer of authentic and indulgent Flemish fare that is deeply rooted in the terroir yet creative, instinctive and enticing. In a simply decorated dining room with exposed beams and views of the hilly Monts de Flandre landscape, the chef gives expression to his passion for charcoal cooking, as his guests take in the show. Firmly committed to local produce, he strews his creations with flowers and plants from the region. His Maroilles cheese fries have attained almost legendar

Hostellerie St-Nicolas

★ Michelin€€€€Creative

The high-flying talents of Michael Vanderhaeghe and his father Franky set the scene in this temple to fine dining. Knockout sauces and a superlative range of local produce such as hop shoots and Steenvoorde pigeon bear witness to the know-how of this hostelry, that has been a culinary landmark for going on 25 years. Original touches and exotic techniques ensure that the menu continues to evolve and progress. How about slowly cooked free-range chicken coated in a hazelnut sauce and a spicy Flanders cheese, paired with a frothy kohlrabi mousse rich in earthy notes. You will also be surprised by

L'Envie

★ Michelin€€€€Modern French

Take a seat in this classy establishment to sample the creative fare of an experienced chef. Inès will bowl you over with her impressive “Bible” of wines (mainly French with a preference for Corsica and Jura), and a fantastic selection of champagnes. The beverages are intelligently paired with David Grosdent’s innovative score. An uncompromising fan of exceptional produce, such as scallops from Dieppe or venison from the Ardennes, he deploys his culinary craft in an impressive display of classicism combined with modern, even playful touches. The chef frequently prepares the same ingredient in

Haut Bonheur de la Table

★ Michelin€€Modern Cuisine

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

Vicomté

★ Michelin€€€Modern French

Vicomté begins to weave its magical date-night romanticism right from the first glimpse of the Arrondeau estate and castle, whose wrought-iron conservatory, elegant ornamentation and enchanting water feature bring to mind an Impressionist painting…. Quentin Gallopyn further enhances this appealing portrait with a culinary ode to premium produce.In addition to knife-edged precision, Gallopyn expresses a fondness for rich, fruity flavours and his distinctive cuisine is often strewn with bold touches. Examples include medium rare melt-in-the-mouth fillet of lamb paired with pumpkin and bitter bla

Bacôve

★ Michelin€€€Modern Cuisine

A ‘bacôve’ is a large flat-bottomed boat used by the vegetable growers of the marshes of St Omer to transport their crops. It is emblematic of Camille Delcroix’ inspiration (Top Chef 2018 winner) and of his soothing, nature-inspired restaurant. He crafts razor-sharp menus, inspired by first-rate locally sourced produce in a surf ‘n turf vein. The chef’s preoccupation with presentation shines through, both in the choice of tableware as in the colours and graphics of each plate. Finally, Carla and her smiling team bend over backwards to make you feel at home.

Benoit en Bernard Dewitte

★ Michelin€€€€Modern French

Tranquillity is the watchword of Benoit and Bernard Dewitte. The relaxed zen vibe of their villa sports a fun blend of trendy rustic and soothing pastel tones while a delicious summer holiday buzz sets the scene in the exquisite garden. This fantastic setting provides the perfect foil for chef Benoit’s pared-back culinary style as he effortlessly deploys the light touch that has become his signature. He frequently calls upon veggies and spices to create harmonies of fascinating delicacy. Nothing leaves the kitchen that hasn’t been endlessly pondered and puzzled over. For example, he may pair j

Le Vieux Château

★ Michelin€€€Modern Cuisine

You will be conquered by Le Vieux Château and its drop-dead surroundings before you have even taken a seat. Once over the moat bridge and past the huge oak door, it is impossible not to fall in love with the interior which intelligently and tastefully marries authentic period details such as timber ceilings with a light, contemporary vibe, while the glazed extension commands unfettered views over the garden and countryside. Once you are comfortably seated, you can bask in the slick service and infinite creativity of chef Tanguy De Turck. The chef refuses to limit himself to a single style. The

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

Le Julien

★ Michelin€€€€French, Modern French

Davy Devlieghere is back in his native village in the company of Marie-Julie, your hostess. This tastefully restored farmstead oozing with character sports a luxurious vibe and a tasteful colour scheme to celebrate French fine dining. First-class ingredients, like Anjou pigeon and sole, are allowed to shout their name thanks to last-minute preparations and rich sauces. The chef is a fan of wholesome, big-boned recipes, although he isn’t averse to sneaking in the odd exotic note.He may pair a warm tartare of langoustine with a frothy langoustine bisque and a tapenade of piquillo pepper, fresh s

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

Le Mana

必比登€€Modern Cuisine

At the entrance to the village, this restaurant is discreetly tucked away in a 19C red-brick building. Inside, light enters through the contemporary-style veranda, capturing the elegance of a decor dominated by black details and green velvet. In the kitchen, which opens onto the dining room, chefs Valentine and Maxime – also partners outside of the restaurant – can be seen intently focused on producing their tempting dishes with perfectly judged marriages of flavours. The fillet of pollock is topped with an anchovy viennoise and accompanied by a broccoli cream and almond milk and shellfish emu

Balsamique

必比登€€Modern Cuisine

The chef has more than one trick up his sleeve, and his cuisine, poised between terroir-based and modern, is brimming with flavour. Examples include cappuccino of mushrooms, grilled parsnips and Wambrechies whisky caramel. Bold dishes based on quality ingredients (fish from Boulogne-sur-Mer, for example). Slick service. The peaceful little terrace is a real draw, especially on summer evenings.

Rēpu

必比登€€Modern Cuisine, Traditional Cuisine

Chef Abdeldaker Belfatmi wants his guests to leave with a smile and a full stomach! He needn’t worry, his creamy smoked mackerel with a coulis of watercress, daikon radish in miso and peanuts, followed by cod, spinach, mashed potato and jus of lemon confit scallops and then, a rice pudding and passion fruit sorbet, really do the job! His modern brasserie lineup is ample evidence that the chef of the former Michelin-starred Le Marcq has lost none of his legendary culinary flair.

La Conciergerie

必比登€€Modern Cuisine

The former caretaker’s lodge in the grounds of Château de Bac-Saint-Maur is now home to this modern restaurant. Bathed in light thanks to huge picture windows, the interior decoration sings an ode to the seasons. Lobster, cucumber and mint to start; monkfish, green peas and smoked sabayon as a main with strawberries and sorrel to finish: the chef aims to surprise with cuisine that is intelligently creative, starring first-rate, local and seasonal produce.

L'Épicurieux

必比登€€Modern Cuisine

This spruce, endearing bistro on the main square of Illies is smoothly and passionately run by former Top Chef contestant, Christophe Pirotais and his partner Julie Dieudonné. Their gutsy indulgent cuisine is unveiled in an inspired, big-boned surprise menu, illustrated by a delicate pannacotta of white asparagus with radish-flavoured ice cream or a fillet of seabream escorted by chickpea fritters and a creamy jus of smoked herring roe. The welcome is warm and cheerful and the service is as smooth as a silky bearnaise sauce. Lovely rear patio for alfresco dining in fine weather.

Gaston Vouzote

必比登€€Classic Cuisine

Gaston Vouzote is the sort of authentic brasserie that will bring a smile to your face. From the vintage, Parisian-inspired bistro interior to the cheerful table service, each detail is designed to ensure you enjoy every minute of your meal. A wide range of house-made family favourites oozing in rich, generous flavours is what you can expect ranging from perfectly cooked poached egg with Parma ham and parmesan to tomahawk steak grilled in a Mibrasa charcoal oven or steak tartare crammed with gherkins and capers and served with freshly-made, piping-hot French fries. Just the ticket for fans of

L'Auberge

必比登€€Modern Cuisine

Not far from Hazebrouck, this Auberge was once a tannery then a barroom in full-blown ‘ch’ti’ tradition, before it morphed into this friendly inn, with a focus on seasonal produce and Flemish roots courtesy of new takes on classic local recipes (Welsh, carbonade). The menu features some surprising combinations, like langoustine with haddock and green peas. Hats off to chef Antonin, who is also a wine buff and thus an excellent source of wine tips.

Terminus

必比登€€Classic French, Country cooking

Don't hesitate to stop at this terminus just before the French border, which is as popular with truck drivers as with families and foodies. In the distance, you can see the farm of the Verheyde family, who has turned the nearby gas station into a gourmet delicatessen. Pieter, owner and sommelier, is justly proud of his impressive wine cellar, the fruit of his expertise and passion. The culinary score will delight connoisseurs, particularly those who appreciate big-boned, wholesome nosh. Recipes that hit the spot every time, with meat from the family farm, super fresh cod or shrimp from the Nor

Sel et Poivre

必比登€€Farm to table

Welcome to Nathalie and Alexis’ lovely little restaurant. Their enthusiasm is as communicative as their traditional cuisine. This is made from excellent produce and is enticing without forgetting the occasional dash of humour. A salt - and - pepper combination to which we will happily return.

Air Accueil

必比登€€Modern Cuisine

Near Vitry-en-Artois airfield, this spacious restaurant with an inviting atmosphere is the domain of chef Franck Gilabert. In a decor that references his passion for jazz, his generous and authentic cuisine is served up: red onion parmentier and beef cheek confit, farm-reared pork with Morteau sausage and black pudding, or, for dessert, apple and mascarpone charlotte. In fine weather, the sunny terrace overlooking the garden is just the place to savour this home-style cuisine.

The FOX

必比登€€Sharing, Seasonal Cuisine

Both funky and cosy, The FOX makes no secret of its affinity with Los Angeles. The mood is accordingly buzzy and casual, just like the concept because it operates without reservations and the à la carte lineup features dishes to share. Salmon trout marinated in sanbaizu vinegar or tartare of beef seasoned with parsley and oyster, flanked by an oyster and furikake mayo and served on soft yet crunchy brioche bread… The stage is set for creative, yet legible food bursting with hearty, wholesome flavours. Your main dilemma will be choosing and then sharing these culinary delicacies! We recommend a

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.

Plat préféré

必比登€€french

Fans of time-honoured brasserie classics served in generous portions are in seventh heaven here. Chef Gouwy specialises in indulgent, flavoursome fare free of fancy frills. An example: seafood vol-au-vent, stuffed with mussels, shrimp and juicy fish, served with crunchy veggies and a silky béchamel sauce. A down-to-earth friendly vibe reigns in this eatery. The elegant, gilded bicycle that stands next to the kitchen, the chef’s own handiwork, will convince you of his deft craftsmanship. ‘Good food, good people, good times’ is the house rule!

La Cour de Rémi

必比登€€Traditional Cuisine

After pursuing a career abroad, the chef has returned to his roots, to the family's former hunting lodge, to devote himself to cooking – his earliest passion. In this convivial place, he has perfectly mastered generous traditional cuisine, from cooking to seasoning. We love the terrine with home-made sourdough bread and gherkins from the estate in vinegar. The plus: overnight accommodation in a cabin on stilts!

Limpide

€€€fine_dining

Previously home to Empreinte, Limpide has retained its predecessor's pared-back aesthetic. The small dining area is bathed in light thanks to large windows with antique stained glass depicting the art of brewing. At the helm, young chef Karl Widmer (who trained in the kitchens of Le Val d'Auge, Yannick Alléno and Damien Laforce) cooks up personal cuisine with principles, as evidenced by a wealth of details on the plate. But this chef also likes to keep things simple, as illustrated by his monkfish in barigoule, delicate white butter sauce and tender little pieces of artichoke heart in parsley.

🕐 Mo,Th-Su 12:00-13:30,19:30-21:15

La Laiterie

€€€fine_dining

Once a dairy, this farmhouse steeped in history lies next to the Parc de la Citadelle and close to the banks of the Deûle Canal. Elegant contemporary rooms inside and a large garden with a terrace are the perfect foil for the chef's creative cuisine, which delves freely into produce from Northern France, with a fondness for surf and turf recipes.

🕐 We-Sa 12:00-13:30,19:00-21:00

Félicie

€€Modern Cuisine

In an artfully distressed, industrial-style decor of waxed concrete, bare bricks and square tables made out of unglazed iron and wood, a youthful, enthusiastic team runs this establishment in the suburbs of Lille. Deftly crafted, market-fresh cuisine at bargain prices and fish of flawless freshness seeing as it comes from their own fishing boat. Fresh produce and impressive culinary talent set the scene in Félicie’s felicitous establishment.

🕐 Mo-Sa 12:00-13:30,19:30-21:30; Su 12:00-13:30

SOlange

€€french

Slightly out of the bustling city centre, you can look forward to inventive, soul-warming dishes made with local ingredients, most of which sourced from small producers, and a menu that changes weekly. Daring combinations and lip-smacking recipes such as squid marinated in sesame and different textures of butternut or rack of pork, pumpkin and cream of sweetcorn…

🕐 Tu-Sa 12:00-14:00,19:30-21:30

Coup de Main

€€€Creative

Victor Berthe (previously at Rozó) and Clément Delécluse (France's Young Sommelier of 2021) have set up shop in the heart of the Saint-André neighbourhood in Vieux Lille. With good humour, the two partners welcome diners to their compact little restaurant and wine shop with an open kitchen and vintage furnishings. The short menu sets the tone: starters for sharing, a choice between fish, meat and a vegetarian main, and just two desserts. For dinner, there's also a tasting menu that brilliantly combines seasonal dishes with playful and varied cuisine based on ingredients from small-scale produc

Le 49R

€€€Modern Cuisine

In this 17C mansion in the heart of Lille, restored hardwood floors and mouldings meet contemporary furnishings. The elegant dining room of this fine restaurant opens at the rear onto a peaceful, tree-lined terrace off the quiet street. In the kitchen, meticulous preparation and a mastery of classic techniques underpin dishes such as crispy sweetbreads with green asparagus, morels stuffed with Ibérico lard, or a traditional millefeuille with Madagascar vanilla. The cellar houses several hundred wines and a fine collection of Chartreuse liqueurs.

La Table - Hôtel Clarance

€€€Modern Cuisine

In the heart of historical Lille, an 18C mansion houses this elegant restaurant in its salons decked out with period wood panelling and in what was once the library. The decor sees heritage features skilfully blended with contemporary design details. In the set menus, which change with the seasons, regional and seasonal produce are given pride of place – scallops, red seabream, saddle of lamb and autumn mushrooms. Peaceful terrace for summer days.

Rouge Barre

€€Modern Cuisine

In the heart of Vieux Lille, local man Steven Ramon confirms – after his Top Chef adventure in 2014 – that we should be counting on him in the future. A Ch'ti to the core, he concocts inspired and lively dishes that make the most of fine ingredients. The restaurant has a "rouge barre" interior (red brick and white stone). Irresistible!

🕐 Tu-Sa 12:00-15:00,20:00-22:45

Pulpe

€€french

Clémence Taillandier and Philippe Platel's bistro sports a fashionable vintage vibe courtesy of velvet banquettes, trendy classroom chairs, brass wall light fixtures, mosaic tiling, etc. In a relaxed atmosphere, the chef, who has stints at Troisgros, L'Astrance and Rozó under his belt, crafts spot-on, soul-warming cuisine that is honest and unpretentious: baby artichokes, roast snails, lovage pesto and silky bearnaise sauce; rack of roast pork, braised gem lettuce, aioli and a tarragon-laced gravy; red fruit pavlova, whipped cream and pink berry ice cream. Flavour, seasoning and talent: this p

🕐 Th-Mo 12:15-13:30, 19:30-21:30

Bloempot

€€€regional

Tucked away in a red-brick courtyard of old Lille, Bloempot proudly flies the flag of locally sourced produce. In a former carpenter’s workshop, parquet floors, glass ceilings and dried flower arrangements set the quirky scene. Chefs Florent Ladeyn and Florence Grave sign a highly distinctive culinary score focused on regional ingredients and unusual combinations: trout and grilled apricots, pollock paired with velvety courgettes and a buckwheat and sunflower ganache with malt ice cream. Big-boned, yet polished food, spot-on yet casual service and excellent value-for-pleasure at lunchtime. No

Le Braque

€€€Modern Cuisine

Damien Laforce, former TV Top Chef contestant, runs a friendly joint in which rusticity and modernity rub shoulders in an interior comprised of bare bricks and light wood. His culinary score focuses on top-notch produce which he knows well, being a hunter and angler himself. Langoustine and shredded spider crab in a smoked haddock stock, or scallops on a frothy bed of mashed parsnip and lemon confit: each dish illustrates the chef’s consummate, unencumbered approach. Well-curated organic wine list and counter seats lining the walls. A savvy balance between simplicity and creativity.

🕐 Tu-Sa 12:00-13:30,19:00-22:30

Sébastopol

€€french

This small eatery, just opposite the Sébastopol Theatre, is something of a landmark of Lille. The chef concocts a concise menu and a tasting menu that change regularly in line with the seasons and are strewn with personal touches. The emphasis is on generous, wholesome fare, like seared scallops from Boulogne, roast artichokes, free-range pork belly, a tangy purée of red cabbage and apple jelly. Buzzy vibe and slick yet unstarched service.

🕐 Mo-Sa 12:00-14:00,19:00-22:00; Su off

Suzanne

€€€Modern Cuisine

In his global hit, Leonard Cohen sang about Suzanne… In this eatery near the Palais des Beaux-Arts, tribute is paid to the cooking talents of a different Suzanne, the grandmother of Elisa Rodriguez, pastry chef and chef Lucas’ partner. While Lucas demonstrates a clear preference for veggies and aromatic herbs, he deftly elevates his creative bistronomic fare with tasty sauces (as did Elisa's grandmother), from pure-bred French, such as a beurre blanc, to more exotic creations, like the wasabi-laced mayonnaise that flanks greater amberjack.

🕐 Mo,Tu 11:00-14:00; We-Sa 11:00-14:00,19:00-22:00

Krevette

€€fish

Chef Florent Ladeyn (Auberge du Vert Mont) has opened this restaurant serving dishes that are full of zesty nods to the treasures of the sea! Devilled eggs with lovage and trout roe; yakitori-style pollock fillet, barbecued aubergine and cream-enriched fish fumet; acacia flower fritters dusted with blackcurrant leaves. These tasty seafood creations using local, seasonal produce reflect the chef's commitment to local sourcing. Bon appétit!

🕐 Tu-Sa 12:00-14:00,17:30-21:30

Saisons - Cave à Manger

€€french

Antoine Dacquin and Pierre Bleuzé, Lille-born chefs and partners here, first became friends in the kitchens at Bloempot, Florent Layden's restaurant. During service, one of the pair oversees the restaurant floor, the other cooks. Through their surprise menus, at lunchtime and in the evening, they are making waves with dishes cooked up using quality farm produce – seasonal, of course! Roasted aubergine, rouille sauce, samphire and bouillabaisse broth; confit cod, roasted leeks, Swiss chard, marjoram béarnaise: a meal replete with indulgence and joy.

🕐 Tu-Sa 12:00-13:30, We-Sa 19:30-21:30

Osmose

€€€Modern Cuisine

In Armentières, the hometown of popular French actor, Dany Boon, Osmose occupies the ground floor of a characteristic red-brick building not far from the town hall. The minimalist decor provides the perfect foil for polished cuisine that skilfully blends Northern French, Japanese and Nordic influences in a surprise menu that stars seasonal produce: crab, horseradish, aubergine, Artois trout, rhubarb…

Oval (by Val d'Auge)

€€€Modern Cuisine

From the outside, it might look typical of northern France, with its white bricks and eaves, dinky windowpanes and black window surrounds, but this restaurant actually sports a sleek modern interior. Christophe Hagnerelle is a genuine craftsman, who conjures up indulgent seasonal fare starring local produce: fish from the North Sea, blanc bleu beef from Bondues and permaculture veg…

Bienheureux

€€Modern Cuisine

In a red-brick manor house turned into a hub combining co-working spaces, offices and a garden, Lucas Grabowski (who after a stint at NESO in Paris went on to run Gabo) cooks up precise and creative seasonal cuisine: ballotine of sole with seaweed and roasted buckwheat; confit egg yolk with peas and herb broth. There is a simpler set menu at lunchtime, and an extensive à la carte menu in the evening.

Fleur de Sel

€€Seasonal Cuisine, Country cooking

You will instantly feel at home in this minimalist venture, two steps from the French border and founded by self-taught chefs, Slava and Antoine. The irresistible duo bowls us over - his passion and food-wine pairings and her delicate culinary flair and generous helpings. Slava’s meticulous attention to detail results in balanced dishes that combine fresh, acidic, spicy and many other subtle flavours. The ingredient takes pride of place in each carefully thought-out dish, whether it be asparagus that is enhanced in a ceviche, or lamb fillets underscored by an emulsion of beer and meat juices.

La Baratte

€€Traditional Cuisine

A small brick house in a residential neighbourhood has been home to this family-run eatery for four generations. The stylish, contemporary dining room opens onto a pretty garden and teak decked terrace. The chef impressively crafts enticing dishes, such as sautéed snails in a light frothy garlic and parsley emulsion and a bacon-flavoured cake. The after-dinner marshmallow treats are almost too pretty to eat!

L'Essentiel

€€Modern Cuisine

This handsome redbrick edifice at a crossroads in the hamlet of Petit Attiches is run by an enthusiastic young couple. A stylish, modern interior, a terrace and a pretty garden to the rear set the inviting scene. Carefully crafted, up-to-the-minute dishes are paired with fine wines.

L'Arbre

€€Modern Cuisine

Deep in the countryside, on a cobbled section of the fabled Paris–Roubaix cycling race route, L'Arbre is run by flamboyant chef Benoît Bernard. After La Laiterie, he has changed gear with this contemporary, hearty and fresh regional cuisine. The tempting lunchtime menu draws regulars; à la carte, sea urchins and langoustines are lovingly prepared. Cream of watercress soup and poached Cadoret oysters, John Dory with mussel risotto and, for dessert, his take on the classic meringue merveilleux. Full of wit and mirth, the chef, who hails from northern France, is on first-name terms with his custo

le Vugo

€€€Modern French, Modern Cuisine

Near Mouscron railway station in a relatively nondescript neighbourhood, it comes as something of a surprise to find this contemporary restaurant and its cosy vibe. The chef adds a modern twang to classical recipes, deploying his technical skills and generous personality. He might pair lightly seared calf’s sweetbread, sliced into escalopes, with a warm espuma of lobster sabayon, girolle mushrooms and grilled langoustine. Be forewarned: deciding between the mouthwatering à la carte and set menus is an almost heartrending exploit!

La Cravache

€€€Modern Cuisine, French

The culinary classics have no secrets for Koen Devos, whose team can be relied on to add the odd contemporary touch to pedigree dishes. You can expect a repertory of premium produce such as lobster and partridge and recipes that show a reverence for authentic flavours, albeit with modern side dishes. Chef Devos is a horse lover, as you will quickly discover when you admire the elegant interior of this lavish villa. The B&B offers a view of the horses grazing from the windows.

De Steenen Haene

€€€Traditional Cuisine

An irresistible friendly vibe echoes throughout this pretty modernised cottage, whose terrace-garden is set amidst fields and pastures. The family-run restaurant serves classical delicacies such as grilled lobster and the spring chicken and croquettes exhibit the chef’s talent. Flavour and generosity epitomise this establishment.

In de Zon

€€€Traditional Cuisine

In de Zon is a haven for foodies and cycling enthusiasts (it is located in the heart of the Heuvelland region). The decor is filled with nostalgic finds from flea markets, which add a touch of charm. On a clear day, you can see all the way to France from the gorgeous terrace. This is a restaurant that is full of character and that showcases Flemish cuisine at its best. Crispy shrimp croquettes, herby paling in 't groen (eel in a green sauce) with fresh fries, succulent pork cheeks cooked in Saint Bernard beer: this heartwarming food leaves a lasting impression.

Brasserie Daefnis

€€Modern French

It isn’t easy to nab a table in this luxury brasserie, which is always a sign of top-notch quality. Daefnis specialises in first-rate produce: North Sea sole, lamb shoulder and Hereford côte à l'os are just a few of the delicacies that are showcased on the up-to-date brasserie menu. Familiar flavours are nonetheless respected, albeit with judicious nuances.

Au Petit Château

€€€Classic French

Foodies are in seventh heaven in this elegant and endearing villa. The infectious friendly home-from-home vibe is the work of your cheerful hostess and her team. The traditional menu, which features the occasional modern tribute, reveals the hallmark of a seasoned chef, who is equally at ease when crafting fresh, acidic flavours as with a textbook tournedos Rossini or kidneys in a mustard sauce. The well-padded menu reads like an ode to soul-warming old-school cuisine in all its timeless, generous glory.

Culinair

€€€Creative

The refined interior and gracious welcome are a foretaste of the exquisite culinary experience awaiting the diner. You will be able to observe the chef at work, wielding modern culinary techniques as he updates classical dishes. The same desire to pamper guests is palpable in the modern B&B of the Culinair.

Octo

€€Classic Cuisine

Start with crispy golden deep-fried fish fingers flanked by fresh tartare sauce or crunchy bone marrow, before continuing with a patriotic Belgian lineup of the likes of eels in sorrel or cod poached in butter and shrimps, to finish with an iconic dame blanche (ice cream and hot chocolate sauce). A relaxed, bouncy vibe sets the scene overlooking the pretty market square of Aalbeke. The youthful chef reveals an obsession with quality as he adds a novel twist to family favourites. The wine list, which is a treasure trove of sensibly priced gems, further adds to the establishment’s appeal.

Klei

€€Modern Cuisine, Seasonal Cuisine

Inconspicuously located on the historic Grand Place, this cosy restaurant has a somewhat mysterious feel to it. At the helm, an experienced duo showcase their talents. Sommelier Carl Couvreur bowls diners over with his astute recommendations, while chef Jonathan Devogel delivers haute cuisine in which intricate sauces and influences from around the globe bring the flavours to life. Though his creations can be elaborate, they are ultimately defined by their boldness. Think marinated weever as the main ingredient in an aromatic dish with fig and celery in various guises. The short menu never fai

Vinke

€€€Modern Cuisine, Seasonal Cuisine

The understated modernity of Vinke, which verges on the mysterious, is enhanced by a huge brass counter. Each dish showcases chef Gilles Demeere’s talents, demonstrating a modern culinary repertory of undiluted purity. Classics like sole meunière rub shoulders with more creative inventions, such as pink Steenvoorde pigeon served with a jus of the bones and a mousse made out of the liver and heart for extra depth and flavour. The chef’s generosity is further underscored by velvety mashed potato and thyme-flavoured green peas.

Bacon

€Farm to table, Seasonal Cuisine

Your host, an enthusiastic champion of natural and organic wines, was a butcher in a former life. In the company of his partner, they have embarked on a new adventure in the shape of a cosy, trendy eatery. She woos diners with fresh cuisine, jazzed up with international seasonings and brimming with flavour in dishes – with or without meat! If you opt for the surprise menu, you will be delighted by her knack for playing with contrasts. An example: lamb cooked two ways – one spicy in pita bread, the other with lamb’s tongues cooked slowly in a tomato coulis and a madeira-laced gravy. Crisp, unde

VEST

€€Farm to table, Modern Cuisine

Take a seat in this modern, elegant restaurant by the ramparts and you may hear the moving ‘Last Post’ ceremony that takes place at the nearby Menin Gate every evening at 8pm… Local Westhoek delicacies, cooked creatively and playfully, are rich in the distinctive, crisp flavours that depict the spontaneous, market-fresh cuisine of chef Jeroen. Gracious Séverine can be relied upon for her insightful wine-food pairing tips. Book a room at the B&B, ideal to explore the fascinating heritage of Ypres.

Klaver

€€€Modern French

Klaver is proof that high-flying cuisine need not be incompatible with a friendly vibe. In this vein and in keeping with the establishment’s playful character, chef Korneel Verhulst often kicks off your meal with piping hot French fries and a spicy caper-spiked mayonnaise. The youthful chef shines the spotlight on first-class produce, with the odd Japanese lilt and a clear fondness for textbook Gallic classics. An example: a rich, creamy foyot sauce adds depth and peps to juicy guinea fowl, while your coffee may well be flanked by a small pancake, in tribute to the region. Klaver adds a brand-

Maison Renard

€€€Modern Cuisine

Chef Sébastien Renard (who appeared as a contestant on Top Chef) has taken over the sumptuous premises of his mentor, the great chef Marc Meurin. This red-brick mansion is truly magnificent, and its bar and elegant glass roof lend it undeniable flair. The young chef, who hails from the region, shows his firm commitment to local produce by showcasing local ingredients and championing their suppliers. He serves up a carte blanche-style set menu that leaves no doubt as to his technical expertise: squid tagliatelle with apple, celery and ginger; monkfish tail with a medley of white asparagus and h

De Garage

€€Farm to table

You will probably have guessed from the name and the industrial look that this space to be a garage. Now reimagined as a bistro, the blend of untreated materials and vintage design elements creates a unique atmosphere. The menu puts the emphasis squarely on authentic and familiar flavours, eschewing any unnecessary frills. Think braised pork cheek in a robust sauce, sole meunière with pommes frites or even vegan green curry. Sommelier Fitzgerald Rigole's recommendations are always spot on – and his enthusiasm is infectious!

Saint-Christophe

€€€Creative French

Wholehearted and talented, virtuoso chef Olivier Dewulf has taken up abode in this handsome town house, which boasts a classical interior depicted by high ceilings, soft lighting and a delightful terrace. Saint Christophe is the epitome of character and sophistication. The menu reveals a classical bent, crafted indulgently and carefully and strewn in subtle creative notes. You may taste a velvety foie gras laced with cognac, or melt-in-the-mouth cod enhanced by a beurre blanc to die for. We heartily recommend the establishment’s signature set menu.

Béus

€€Farm to table

Maria and Michel welcome guests to their gourmet establishment as if they were old friends of the family. Maria tends to your every need in the dining room, while Michel crafts what appears to be classical fare, yet with a subtle modern spin. Examples range from old-school grilled white pudding and traditional sole meunière with fresh fries to scallops served with curry-flavoured beurre blanc. Soul-warming food that has kept up with the times. At Béus, which loosely translates as “our home” in the local lingo, flavour is the overriding goal every time.

Va et Vient

€€€Farm to table, Modern French

A sweeping view of the Lys River and the Broel Towers thanks to the establishment’s huge windows and riverside terrace awaits diners. A “rough and refined” (their words) décor provides the perfect foil to Matthias Speybrouck’s creativity, which shines through in recipes that star local veggies and fish from the North Sea, jazzed up with fresh acidic, even quirky (their words again) notes, while exotic ingredients are crafted into punchy sauces. Subtle cuisine throbbing with character.

ViEr

€€€Farm to table, Seasonal Cuisine

Concrete, black and turquoise set the unusual scene in this imposing, yet nonetheless cosy venue. Fine produce such as cottage garden veggies and black chicken from Burgundy takes pride of place in the cooking of chef Bas. Natural, simple and seasonal sum up his ethos, all of which flanked by knockout sauces and at prices that make sense in the heart of Kortrijk!

Messeyne

€€€Creative, Modern Cuisine

The locals adore this cosy restaurant and its terrace in the adjacent gardens. The French cuisine is up - to - the - minute, full of flavour and unfussy.

Restaurant Dirkjan Decock

€€€Modern Cuisine

Dirkjan and Hilde warmly welcome guests to their stylish establishment depicted by a cosy, tranquil vibe and flanked by an exquisite patio. Chef Decock enthusiastically gets on with the job in his open-plan kitchen. He works with top-notch ingredients, creatively preparing vegetables and also adding the odd hint of exoticism to jazz up the dishes. Stripped-back, subtle and fascinating food.

la petite Madeleine

€€€Classic Cuisine

Diners are greeted by an authentic historic interior depicted by vintage tiles and textile patterns, without forgetting a lovely walled terrace to the rear. Chef Dufranne enjoys surprising diners with original recipes and indulging them with healthy helpings. Each dish is a treasure trove of meticulously crafted ingredients and fascinating combinations. How about flash seared scallops paired with a spicy espuma of passion fruit and sautéed endives in a melt-in-the-mouth puff pastry case? The set menu enables you to select à la carte dishes and the prices are deliciously sensible. What’s not to

Pegasus

€€€Modern French

Pegasus is poised to take wing at the entrance to this restaurant housed in a magnificent 18C abode. While you immerse yourself in the classical interior (woodwork, old tiles), run your eye over the menu. This will reveal a wide choice of balanced dishes, all of which are made with fine produce. Lovely terrace.

Le Cercle

€€Modern Cuisine

Chic but not chichi, this hotel restaurant charms with its deftly crafted cuisine and delicious dishes. Chef Loïc Constant has been delighting diners for over 15 years, thanks to quality ingredients, a sure hand and a touch of generosity. Tuck into a simple yet irresistible carpaccio of sea bass with cayenne pepper, before indulging in divine house-made profiteroles. The attentive and efficient service perfectly rounds off the experience, as you dine in the presence of stars of the silver screen, whose portraits hang on the walls in silver frames.

La Paulée Marie-Pierre

€€Classic French

This friendly establishment is named after an ancient Burgundy wine festival, which is far from a coincidence. It is even possible to buy a bottle to take home from the sensibly priced wine bin. The culinary score errs towards the traditional, albeit with a more contemporary lineup of suggestions. Examples include tender juicy veal garnished with a poultry sauce enriched in Comté cheese and a gratin of sliced potatoes and onions. The lunchtime menu embodies the big-hearted mindset of this culinary landmark of Tournai.

Vividu

€€€Italian, Mediterranean Cuisine

The sun always shines in Gavermeer thanks to Vividu, a restaurant established in a villa that is reminiscent of Tuscany, albeit with a rock n’ roll soundtrack. The spontaneity of Nicky who is never far from your table makes the experience even warmer. Chef Laurent Messine demonstrates his passion for outstanding produce and Italy, adding his own inimitable stamp. For example, he may coat a loin of Iberico pork in a crust before cooking it in milk and then using ragusano cheese to create a gutsy sauce, all of which flanked by super-fresh side dishes. The legendary bistecca di Chianina is the ho

La Table des Échevins

€€€Modern Cuisine

Chef Jérôme Prévost (a local man and formerly sous-chef at Le Cerisier in Laventie) has brought panache to these premises – once an antique dealers' – in the heart of Douai. The elegant vestiges of the past (marble fireplace etc) blend in seamlessly with the restaurant's modern decor (with designer features such as circular banquettes, light fittings, swivel chairs). The chef makes the most of fish from the Côte d'Opale and vegetables from local producers; in season, he dedicates a menu to lobster. Boterzing, part of the same group, serves simpler bistronomy cuisine.

Au Cœur d'Artichaut

€€Modern Cuisine

This contemporary restaurant, run by an enthusiastic young couple from the village, is depicted by dishes that keep pace with current tastes, while remaining true to the ingredients and seasons. The lovely dining room is in a conservatory. Attentive service.

Nast

€€€Modern French, French Contemporary

Dean Masschelein has added his inimitable stamp to a former chicory factory, retaining the original rough brick walls, but cleverly dotted with modern fixtures and fittings. The chef is a genuine West Flemish lad, as his exuberant personality and passion for regional produce quickly reveal. The food is succulent, straightforward and international and he might mix presa iberico with a sweet-sour baba ghanoush and Mediterranean fregola, all of which comes together thanks to an emulsion of bacon. Creative seasonal cooking, rendered even more flavoursome when paired with gueuze beers or organic wi

Côté Jardin

€€Modern Cuisine

At Château de Beaulieu's contemporary brasserie, chef Christophe Dufossé devises cuisine that embraces both the traditional and the modern. It is a superb setting in which to enjoy meticulously prepared high-quality dishes: poached egg, fried portobello mushrooms and a mushroom cream; mackerel from the Côte d'Opale, red cabbage and smoked bacon; walnut tart, milk chocolate cream and walnut ice cream. Barbecue on the large terrace in summer, slow-cooked dishes in winter.

Ma Passion

€€€Modern Cuisine

Chef Kris and elegant Sandra share a passion for fine food and fine wine! This handsome townhouse with a lovely patio tastefully blends old and new with an inimitable Belgian knack for colours and materials. The chef voluntarily tries his hand at different styles, mixing the classical flavours of foie gras and sweetbread with subtle sauces and fresh, acidic side dishes, demonstrating his playful side and virtuoso talent.

CRKL

€€Modern Cuisine, Creative

CRKL may look like an upmarket concrete villa from the outside, but once indoors, you will find yourself in a romantic setting done up in soft pastel shades. Take a seat on the patio and sip an aperitif, as you get ready to sample the chef’s handiwork in which pedigree Belgian produce rubs shoulders with Asian and Mediterranean influences. Examples: Piedmont veal with goat’s cheese and lavender oil or fabulously fresh haddock paired with a creamy sauce based on fish stock and perfumed with miso. You can expect truly fragrant dishes packed in character. Finally, the establishment demonstrates a

Vonk

€€€Seasonal Cuisine, Farm to table

Stijn and chef Bart are the fifth generation of the Hoonaert family, whose DNA is rooted in culinary excellence! The conservatory of the former café, planted with trees, is now a cosy gastrobar. A charcoal Mibrasa oven adds a distinctive flavour to market-fresh recipes, made with meticulously chosen ingredients (simple lunchtime menu, more varied in the evening).

Le Nord

€€€French Contemporary

Behind a spruce conventional façade, the Bistro le Nord bills itself as a characterful, contemporary eatery. A modern vibe, Mediterranean influences and the jubilant owner Dimitri set the scene indoors. The kitchen brigade rolls out Franco-Belgian family favourites enriched with subtle international and southern European influences. Examples include red mullet with a beurre blanc enhanced by kalamata olives, or a juicy cockerel, lacquered char siu style and flanked by citrus fruits.

Le Presbytère

€€€Modern Cuisine

With its red-brick walls and bucolic garden, this presbytery steeped in history has been turned into a hotbed of local flavours under the guidance of chef Romain Vienne. Drawing on extensive experience in MICHELIN-starred kitchens (La Côte d'Or in Saulieu, Le Clarance in Lille) and characterful brasseries, he has created a destination for foodies with simple, modern decor. Each dish expresses a love of nature: light courgette flower fritters, peas and crispy mint; perfectly cooked farm-reared pork, grilled leeks and melt-in-the-mouth pommes darphin; golden acacia-flower fritters and house-made

OYA

€€€World Cuisine

Chef Gilles Joye and Heike, front of house, have converted the Marcus restaurant into a gastrobar: OYA. The interior has been treated to an exuberant makeover, without forgetting a lovely alfresco area. The varied à la carte and lunchtime menus unveil patriotic Belgian family favourites and Mediterranean-themed sides. A few examples: crushed carabineros prawns with grapefruit and crunchy croutons, hanger steak, cooked rare, with a shallot sauce and fresh mayonnaise, or a succulent pasta and seafood extravaganza. Chef Joye cherry-picks premium produce and makes ample use of a Mibrasa charcoal o

Jean-Philippe

€€€Modern French

Jean-Philippe and Sara-Sofia have crafted a cosy cocoon in this townhouse. Artwork by Isidoor Goddeeris underscores the restaurant’s classy interior and reflects the chef’s love of seafood. The couple’s experience shines through in every detail. Sara-Sofia seamlessly manages the front of house, while presenting her latest cocktails. Jean-Philippe draws on his flawless technical background as he works with outstanding ingredients. Examples include wild seabass, grilled to keep the skin crispy and flanked by different textures of fennel, a baby artichoke and characterful crab bisque. This consum

Verschil

€€€French Contemporary

Verschil is clearly a champion of the farm-to-table concept, as you will see when you look at the estate’s farmland that is managed by your hostess and which supplies the restaurant in a cornucopia of delicacies. The chef slaloms between classics like saddle of hare, served medium rare and paired with a powerful sauce and modern recipes of the likes of kohlrabi and smoked eel with tomatoes and a subtle tomato gazpacho. We recommend the à la carte lineup, but at lunchtime, you can’t go wrong if you decide to order the delicious soup and dish of the day.

Lin’eau

€€€Modern French

This former flax factory (1907) is steeped in history, as is illustrated by the bare stone walls, authentic details and old photos. This industrial legacy has been cleverly updated with a wealth of trendy details and personalised works of art, creating a happy mix of old and new. The young couple at the helm shines the spotlight on a modern, deftly-crafted, international score, while lavishing great care on the fascinating sauces and textures. Kick off with subtle dogfish, enhanced by a dried lime dressing and oil of linden leaf, before moving on to sample red gurnard marinated in a tangy dres

Bistro Berto

€€Farm to table

Zulte-Waregem football club has hired a new striker! In the southern stand, David Bertolozzi hits the bullseye every time with his generous dishes. Start with a range of snacks to share, like generous nuggets of plaice dipped in tartare sauce, before digging into a modern version of classical recipes, such as pheasant with winter side dishes or a heart-warming vol-au-vent. Attractive lunchtime menu.

De drie ridders

€€€Seasonal Cuisine, Farm to table

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

Robuust

€€Modern French, French

The contemporary elegance of this delightful villa is more than worthy of a home decoration magazine. Even better, it is flanked by a lovely patio and boasts a small conservatory to the rear. The chef focuses on flavours which he crafts into his own versions of traditional recipes such as classic eels in green herbs and vol-au-vent. High-flying, inspired craftsmanship and lashings of flavour illustrate that Robuust is far from averse to showcasing its delicate facet.

Au Koning Van Peene

€€Modern Cuisine

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.

Bistronoom

€€€Traditional Cuisine

Bistronoom is an elegant Normandy-inspired villa in the heart of the Flemish Ardennes. The appetising repertory draws on the best of French and Flemish traditions. The menu is deliciously familiar, the flavours are wholehearted and recognisable and the produce is seasonal. Examples include crispy sweetbread in a creamy cognac sauce with chives and fresh fries, unless you wouldn’t prefer a sole meunière or a gutsy osso bucco that explodes with flavour. The extensive menu is just one of the reasons that Bistronoom has earned itself such a loyal crowd of regulars.

Barisdam

€€€French Contemporary

As chef Puype casts his culinary spell with top-drawer produce such as asparagus or loin of veal, you know you’re in for a magical bistronomic treat. Examples include a ceviche of rockfish with creamy goat’s cheese to offset the acidity and a crunchy medley of finely diced celery and carrots. Recognisable food crafted with flair thanks to gutsy sauces and intelligently balanced generous flavours. A word of advice: Pieter and Virginie’s friendly eatery is ideal for family get togethers.

Bachten De Leie

€€€Meats and Grills, Classic Cuisine

Burnished copper saucepans and a striking colour scheme set the stylish scene in this welcoming restaurant. The youthful chef, Louis Wauters, is a butcher’s son and proud of it. You will sample perfectly cooked rib of beef with a silky béarnaise sauce and French fries, but the chef is also keen to pamper fish and seafood amateurs. Flavour and generosity are the watchwords here.

Père et Mère

€€Classic Cuisine, Traditional Cuisine

This family bistro overflows in good humour, as Jelle in the kitchen and Magali in the dining room are still regularly helped out by the restaurant’s founders, Frans and Ria, further upholding their eatery’s legacy. The menu pays a genuine tribute to family cooking, to the delight of foodies everywhere. Cognac and tomato delicately underscore North Sea fish soup, while beer highlights the intensity of rabbit in prunes: the classics have no secrets for the chef, who is determined to keep the prices sensible. Hearty, wholesome, country cooking at its best depicts this mum and dad!

Plein 25

€€€Seasonal Cuisine, French

Works of art line the walls of Neil Dieryckx-Visschers’ cheerful establishment, but the chef’s true artistry lies in his vibrant cooking. Dieryckx-Visschers sensitively reinterprets time-honoured family favourites and allows the ingredients to shout their name, albeit with the odd Asian tang. Examples include lamb from the Vandewalle butcher’s, served rare with a scrumptious layer of fat, while crisp green asparagus, braised wild garlic, black garlic cream, sautéed morels and a punchy gravy complete the feast. Both the set menu and the à la carte lineup sing an ode to first-class produce. What

La Table de Romain

€€Traditional Cuisine

This village restaurant with typical local architecture is located in the heart of this market town. It is the HQ of a chef who rustles up market-based cuisine that is good value for money. Dishes and ingredients are regularly swapped in and out. To be enjoyed in a chic and convivial interior.

Maison D

€€€Modern French

The customer comes first in the elegant establishment of Delphine and Didier. Delphine’s vivacious personality depicts the front-of-house vibe, while Didier’s enthusiasm is contagious. The chef has a knack for adding a personal spin to fine produce and familiar flavours. He might add a playful edge to consummately crafted turbot, with different textures of parsley, all of which is enhanced by a spicy concoction of clams. The extensive menu embodies the establishment’s desire to pamper. First rate lunchtime menu.

Bassud

€€Modern Cuisine, Farm to table

Bassud is the story of Michèlle and Jan, set in an attractive vintage Scandinavian décor. Chef Jan serves minimalist, no-nonsense dishes, using locally sourced produce and jazzed up by subtle twists, such as fermented ingredients or smoked charcoal oven flavours.

Les Frères Louise

€€€Classic Cuisine, Traditional Cuisine

This beautifully renovated miller's house (1737) has retained its classic soul and rustic charm – open fireplaces, rotating art collection, selection of cigars and pipe tobacco, and a lovely courtyard terrace. You will be treated like an old friend as you tuck into timeless classics made with the finest ingredients, such as partridge shot by a local hunter and soufflé generously infused with Grand Marnier. This restaurant is known for its freshly cooked fries, delicious sauces, masterful cooking on the charcoal grill and large à la carte menu. The sommelier has a penchant for German wines, and

Le Flore

€€€fine_dining, french

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

Château du Mylord

€€€€Contemporary

Martin and Nuria Simonart have breathed a new lease of life into this English-looking manor house (1861), a landmark for foodies for many years. Rich in period charm, you can expect a log-burning fire to greet you in winter. The food is high-flying, with a quest for perfection that occasionally borders on daring. Cream of Jerusalem artichoke with coffee-flavoured mushrooms and scallops, all of which jazzed up by a tangy mandarin jelly. Delicacy is what best defines this establishment.

Bleuet

€€€Seasonal Cuisine

Time seems to have stopped still at Bleuet, which is confirmed by the view over the rolling hillsides of the Flemish Ardennes from the exquisite terrace and the cosy interior of this cosy cottage. Pieter-Jan is in the kitchen, while Yoran makes sure the dining room never gets too crowded to ensure optimum quality. Yoran can be relied upon to open a bottle of wine for you to taste, which is something of a rarity these days. The chef plays with familiar flavours and international accents, as his seabass fillets in a miso and champagne sauce with a risotto of wheat and crunchy veg demonstrates. F

Le Musigny

€€€Modern Cuisine

The chef, after stints at some prestigious establishments, opted to set up shop on these discreet premises, with spare, refined decoration, in Valenciennes – and his delicate cooking has quickly won over the city. Choice ingredients, and recipes inspired by the seasons.

Boucan

€€Modern Cuisine

Chef Kevin Barata and Lucile Prévost (partners in business and in life), already owners of Au Koning Van Peene, are now also at the helm of the restaurant of La Barcarolle theatre. Neon lights and zesty colours make for a delightfully pop decor. The cuisine is straightforward and generous (especially the sauces!) and draws on emblematic produce from this northernmost part of France.

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.

Pluriel'

€€€Modern Cuisine

Right in the centre of Saint-Omer, Pluriel' welcomes you in a bright, pared-back space with pale-coloured parquet floors, white walls and contemporary pendant lights. At the helm, Yohann Cornet rustles up cuisine that is both precise and expressive. His slow-confit free-range pork from South-West France is perfectly tender and rests on a bed of crunchy, roasted and puffed corn kernels. The crispy tuile is topped with fermented blueberry compote and fresh fruit, drizzled at the last moment with a glistening jus. The chef is well-versed in the classics!

L'Orangerie de Moulbaix

€€€French

The bright and airy orangery at Moulbaix Castle presents itself as a tasteful blend of the old and the new. The terrace overlooking the vines, the castle and the windmill in the distance are simply idyllic! Maxence Bouralha and Charles-Maxime Legrand, the chef duo behind Quai no. 4, join forces with Philippe Lartigue to create meticulously prepared hearty French brasserie classics. Think sautéed mushrooms with finely chopped shallot topped with an indulgent potato emulsion, an œuf parfait (slow-cooked egg) that really lives up to its name, as well a touch of orange to provide a bright and zest

Origine

€€€Creative

In this handsome, converted, red-brick farmhouse, Maëllie Poynard and Alexandre Laboureur champion local produce with heartwarming sincerity. Everything comes from small local producers from the seasonal veg to the meat. The chef has no qualms about expressing her creativity or trying out unexpected pairings: for example, caviar and chocolate in a match that turns out to be made in heaven. Spot-on technique, a contemporary interior and the relaxed, peaceful pace of a country village: Origine is very aptly named! Rooted, flavoursome food conjured up by an inventive, enthusiastic team.