Guest-guided hotel insights
B&B Yasmine Brugge
Bruges
9.3/ 10Excellent
Based on public data
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
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9.31/10FlyerKey composite
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Rooms & Views
Double Room with Private Bathroom
Featuring free toiletries, this double room includes a private bathroom with a shower and a hairdryer. The double room f…
Standard Double Room
The unit offers 1 bed.
Double Room with Private Bathroom
The unit has 1 bed.
Double Room with Private Bathroom
The unit has 1 bed.
Double Room with Private Bathroom
The unit has 1 bed.
Standard Double Room
The unit offers 1 bed.
T2 · Official booking system. Actual features may vary.
Restaurants nearby
- Zet'Joe by Geert Van Hecke★ Michelin 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 flavo76m
- Sans Cravate★ Michelin 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 fe465m
- Goffin★ Michelin 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 vanill648m
- JacobinBib 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.232m
- OnslowBib 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 their312m
- Quatre VinsBib 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 o528m
- Tou.GouBib 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 cateri1.4km
- De Jonkman★★ Michelin 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 No3.1km
- Rock-Fort 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!70m
- Refter 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.95m
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Groeningemuseum art museum in Bruges, Belgium660m
- Church of Our Lady church in Bruges, Belgium819m
- Belfry of Bruges medieval bell tower580m
- Museum van het Heilig Bloed church in Bruges, Belgium459m
- Bruges City Hall town hall of Bruges, Belgium469m
- Markt square in Bruges, Belgium624m
- Sint-Salvatorskathedraal Roman Catholic cathedral in Bruges, Belgium928m
- St. Donatian's Cathedral demolished cathedral in Brugge421m
Attraction data from Wikidata (CC0) — reference only.
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