奥斯滕德 最佳餐厅

HAUT

★ Michelin€€€€Modern French, Asian Influences

The 28th floor of SKY Towers is entirely given over to Belgium’s highest restaurant. This high-flying establishment’s natural serenity and jaw-dropping view over the North Sea and the coast are worth a trip in their own right, particularly for the truly spectacular sunsets. Dimitri Proost endeavours to transcribe the amazing landscape into his cuisine, whilst adding a few typically Japanese notes.Examples include juicy, tender seabass in a dashi made from the fish bones, which he pairs with briny shellfish and a smoked butter mousseline sauce. Equally noteworthy are his vibrant work with North

🕐 We-Sa 12:00-13:00,19:00-19:30

Willem Hiele

★ Michelin€€€€Creative, Seasonal Cuisine

Unconventional Willem Hiele has set up shop in this architectural behemoth designed by Jacques Moeschal. Polders dominate De Keignaert nature reserve and are also a major feature of this imposing brutalist edifice. The 1960s-70s design further accentuates the minimalist character of this former private residence, in which chef Hiele invites you to sample his favourite dishes. He translates the harsh character of the sea and the countryside into dishes that bear his highly personal and delicate hallmark. Intense sauces, vinaigrettes, a smoky live fire focus (a charcoal fire always burns outdoor

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!

Bistro Mathilda

€€€Farm to table

A modern bistro on Leopold II Laan. The enthusiastic owners shine the spotlight on North Sea delicacies sourced from local boats, together with brasserie dishes and a set menu with choices in a more contemporary vein. The chefs may craft rye cheeks à la meunière, flanking them with a buttermilk puree for a tangy fresh note, fresh fennel and a subtle buttery sauce. Big-boned flavours packed in varying nuances. A safe bet every time for a slap-up meal in Ostend.

Brasserie David

€€Contemporary

The name of David Dewaele’s stylish friendly brasserie doesn’t just refer to his own patronym, but also to his love of David Bowie, whose music can often be heard on the sound system. In his entirely open-plan kitchen, the chef showcases traditional seafood delicacies and a lineup of brasserie classics. The side dishes are creatively crafted and add an extra whoomph to outstanding ingredients of the likes of sole, seabass and shrimp. An example: open fish lasagne of juicy ling in a gutsy bisque sauce with grilled langoustine, Swiss chard and leeks. The market menu is just the ticket to sample

Storm

€€€Modern French, Seafood

Storms do not prevent fishing boats from mooring in front of the door. The experienced chef pays them tribute with a host of delicacies, using modern techniques (including a passing nod to Asia and Scandinavia). However, relax, the cosy interior and cheerful staff will ensure you weather this storm in style.

Eaust

€€Belgian

Alicia and Bram have left their restaurant in Plassendale to set up shop in a hip, youthful neighbourhood on the east bank of Ostend, opening this warm vibrant eatery decked in soft natural colours and materials. The culinary lineup, which slaloms between Belgian family favourites and traditional Gallic classics, errs towards local seafood, but also finds favour with meat eaters. Think crispy piping hot fritters, stuffed to the brim with creamy shrimp, or super fresh sole with a beurre noisette, fresh French fries and green salad… A feast of North Sea delicacies. We highly recommend the luncht

Gastrobar Frenchette

€€€Farm to table

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