宁静位置的花园别墅

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!

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!

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.

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.

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