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Filip Claeys is one of those young rock’n roll chefs who has re-written the kitchen rule book. His fare is original, authentic and anything but mainstream. Provocative but with a sense of fun, as he likes to keep things into perspective. According to Filip, being a chef is the best job in the world. As simple as that. Passion that is reflected in two Michelin stars and a 18/20 score from Gault&Millau.
After having closed down his restaurant Karmeliet (which for years had been star chef Geert Van Hecke’s Michelin three star restaurant), the famed chef offered a glimpse of hope, thus countering that great loss: he would not stop cooking, but would rather continue doing so, although in a more subdued way. And he stuck to his word: Zet’Joe is smaller and less high-flown, but the refinement that is so characteristic of the chef came along with him.
Dining with a starred chef without too many unnecessary formalities. This is exactly what you can expect in Sans Cravate — the name says it all. Exceptionally fine dishes but without the usual fuss. Or a creative, contemporary kitchen with a distinctive personality. And personalities can cope without a tie. Chef Henk Van Oudenhove.
Den Gouden Harynck is an established culinary name for many citizens of Bruges. Although Chef Philippe Serruys received a classical training, he has also paid attention to contemporary culinary trends. But that doesn’t mean he has abandoned his roots, and he resolutely opts for natural, recognisable and carefully selected high-quality ingredients, which make all the difference.
Right across from Kruispoort you can now enjoy the culinary skills of Timothy Goffin in one of the smallest restaurants in Bruges. The Chef learned the trade in numerous starred restaurants in Bruges (De Karmeliet, Den Gouden Harynck and Sans Cravate) before embarking on this new culinary adventure. An unpretentious location with the charming air of a living room restaurant.
It comes as no surprise that Auberge De Herborist has its own garden full of well-known, unknown, healing and edible herbs. And thanks to the abundant harvest the garden provides, Chef Alex Hanbuckers manages to put together an inspirational menu each and every time. Feeling moreish? Then book a place for a cooking lesson or a guided tour of the garden.
Bar Bulot, run by chef Gert De Mangeleer from the concept restaurant L.E.S.S., opened in 2019 as a pop-up and quickly grew into a fully fledged luxury brasserie. The menu features contemporary takes on classics from Belgium's rich culinary tradition. The exceptional quality, impeccable service and hard work for which the establishment has become known are now paying off, as Bar Bulot has since been awarded its first Michelin star. A bright and tasty future awaits!
Situated by the idyllic Meebrug, this culinary newcomer is a ray of sunshine. An upper crust bistro, which equates to delicious food without all the fuss – relaxed and casual yet still excellent. Bistro Bruut has recently launched its own house gin. Chef Bruno Timperman.
Any fan of Hertog Jan could have told you that L.E.S.S would not have to wait long for its Michelin star. This brand-new, contemporary Michelin-starred restaurant is run by a team who have previously held an impressive three stars under their belts between them. In other words, this is a quality establishment. Top-level gastronomy with décor ranging from New York to Tokyo, right on ’t Zand. Make sure to book in advance.
Right in the heart of Bruges, chef Patrick Devos owns an impressively historic patch. The four drawing rooms date back to a variety of style periods and are all absolute pearls. The garden terrace makes the venue utterly complete. In this unique decor, Patrick Devos serves a gastronomic, innovative and light cuisine. A blend of pure flavours, biological vegetables and a maximum harmony between wine and dish. The chef only works with the best quality produce, mainly from his own region. It is therefore only logical that the restaurant has built up quite a reputation over the years.
Even before Floris opened its doors, there was already plenty of speculation in Bruges. After all, the chef, Floris Panckoucke, had managed to make quite a reputation for himself, and everyone was curious to see how you transform an old paint shop into a trendy eating place. In short, one of the latest discoveries of Bruges.
Tête Pressée breaks all the rules. The diner only opens its doors in the afternoon, while single-serving portions of chef Pieter Lonneville’s gastronomic arts are available as takeaways in the neighbouring shop. The food is simple but brilliant, and of course you have to try the homemade tête pressée with pickles.
Dining at a Grand Hotel is possible if you choose Le Mystique, which is elegantly nestled inside Hotel Heritage, good for four stars and the necessary grandeur. Not surprisingly, the hotel, famed for its respect for its own ‘terroir’, is a member of the prestigious Relais & Châteaux.
To say you can eat well in Bruges is the understatement of the year. If you don’t feel like or cannot afford a Michelin-starred restaurant but still want a taste of the good life, then De Refter is the place for you. A contemporary restaurant owned by the Michelin three-star chef Geert Van Hecke, where you can get great food in a pleasant setting at reasonable prices. You couldn’t ask for more.
Bonte B offers pure and straightforward food and does so with style. That means cowhides, Swedish design and wooden floors, because simplicity is a virtue. But that doesn’t mean your meal will look simple, and on the contrary — every order looks like a painting that is almost too beautiful to eat. Chef Bernard Bonte.
Franco Belge is located on one of the liveliest streets in Bruges and has been able to attract fans of gastro food from near and far from its very start. It is inspired by Franco-Belgian cuisine, but adds a special contemporary interpretation. You can also see this in its interior that has a comfortably warm, yet sleek feeling. In other words, a delicious story that sounds perfect.
Tanuki is a little slice of Japan in the middle of Bruges. In its open kitchen chef Ivan Verhelle juggles with sushi and sashimi and seven-course meals are steamed in a quiet and serene setting. The delicatessen is located in a corner of the restaurant, where you can buy all sorts of sushi necessities and excellent soya sauces as well as Japanese tableware. The tableware is made up of five items, not six, as the Japanese believe that even numbers are bad luck.
This classic restaurant is located directly opposite the Burg, a trusted name where traditional Franco-Belgian dishes and many regional specialities are served with a warm and homely bistro-style atmosphere. It makes perfect sense that Assiette Blanche was awarded Bib Gourmand status. Chef Stefaan Timmerman.
The refined Bistro Rombaux is located on an elegantly laid out street corner in the Bruges suburbs of Sint-Kruis. A modern place, distilled down to the essence. The menu offers some five entrées and main dishes, amply demonstrating that only the freshest quality ingredients have been selected, from squabs (young pigeons) and calf’s sweetbread to oysters and Atlantic cod.
Would you give up a Michelin star to move to other premises and write a new and unique story? That is exactly what unconventional owner, Karen Keygnaert, did. It also means that Cantine Copine has decisively taken the path less trodden. Cantine Copine has just as much gastronomic quality as during its Michelin times, but is now a little more relaxed. Fantastic, no-nonsense food.
Chef Kristof Deprez of De Mangerie gives a timely subtle wink to the Far East without neglecting the Belgian classics. Classics that you will also receive in a new jacket. The sum of everything nice is a different and innovative mix of the best that the world has to offer. Some recipes are also available in meat- or fish-free versions. All that fancy cooking can easily be admired in the open kitchen from the warm, pleasant restaurant.
Jan Supply has worked in many Michelin-starred kitchens and is now doing his own thing at Goesepitte 43. It’s not exactly a bistro or a brasserie; Goesepitte43 offers great contemporary fare, much of it cooked on a Mibrasa — a charcoal oven which brings out all the natural flavours of the ingredients used. In other words, a barbecue for gourmets!
Bowls full of happiness — that’s what you can expect at Komtuveu, where you will be served the very best produce from the Bruges area, sourced from local farmers and the North Sea. Pure, seasonal cooking, brought to you in three, four, or five bowls. Who knew food in a bowl could be so elegantly presented?
Tucked away in one of those little Bruges streets, La Buena Vista really stands out. It looks like an old-fashioned Bruges bar, adorned with a southern touch. The fiery chef will present his dishes with great passion and then you can indulge in top-quality Spanish tapas. Sharing is caring. An experience on all fronts.
Right out of the city centre, on the road that leads to Blankenberge, the art-deco villa — which houses La Tâche — stands in all its splendour. Chef Olivier Monbailliu creates French cuisine with Mediterranean influences. French classics with a Southern touch are the order of the day and this thanks to the house tapenades, high quality olive oils and herbs from the property's garden. The chef also cherishes a passion for wine, which is reflected in an extensive wine list, a mix of budget-friendly discoveries and the famous grand crus. The correct price-quality ratio is never lost sight of.
Lieven, run by the chef Lieven Vynck, is one of those newer spots that managed to become an established name in a short space of time. The exceptional and inventive interior plus the culinary arts of the chef equals fireworks. If you want a bit of privacy, then you can withdraw to De Living to enjoy a meal with a few select friends.
Réliva is all about healthy eating. Honest, seasonal dishes made from local organic ingredients. Réliva takes inspiration from local growers and producers. And to top it all off, some carefully selected organic wines.
An open kitchen, inspired dishes which look like little works-of-art, affordable wines and friendly, informal service. All in all, a real treat for your eyes and your stomach.
Do you like North Sea fish? Hurry on to The Blue Lobster, where, apart from the great classics, less known fish is also being served. The house specials, including bouillabaisse and North Sea lobster, feature on the menu as well as refined preparations such as weever and Japanese whiting. In short, this is the place to be for fish aficionados and those who look forward to broadening their culinary experience.
A 16th century building with great decor and simple, pure dishes with a special touch — that’s Tom’s Diner in a nutshell. From patatas bravas, Vietnamese spring rolls, house-marinated salmon and baked white tripe to meat loaf and prawn croquettes – at Tom’s Diner you can taste the whole world under one roof.
You can find Tou.Gou right on the Smedenstraat, one of Bruges’ major shopping streets. It is a place where you can go at lunchtime to enjoy a delicious and top-class lunch. In addition to the menu there are also the chef's daily suggestions and the display case where you can immediately stock up on many of these gourmet treats. These are treats to savour long after your visit.
Half of Bruges regularly makes a pilgrimage to Zeebrugge to spend an afternoon or an evening in ‘t Werftje. In itself, this is a sufficient reason to take a trip to the seaside. Here you can eat outstanding classic fish dishes. These range from home-made shrimp croquette with a salad or quick bites, to huge seafood platters. Your fellow diners will include fishermen, dock workers, tourists and gourmets.
Hermes Vanliefde and Peter Laloo, the young ambitious men behind Rock Fort, do not like half-hearted attempts or watered-down versions of culinary creations. They resolutely set their own rocking culinary course and present innovative dishes with a sharp edge. Just a bit more dangerous than traditional cuisine. Both their cool approach and their unique interior are surprisingly informal, but they are anything but casual in the kitchen, and the proof is in the eating.
The Parkrestaurant can be found in an 18th century mansion, complete with high ceilings and royal chandeliers, and borders the charming Astridpark. In this majestic interior the focus is on the classic French-Belgian cuisine. Chef Frédéric Bruggeman
Modern dining in a historical building where merchants from Florence lived and conducted trade during the middle ages. It is possible at De Florentijnen. Today, the restaurant offers several quality menus served in an elegant and serene setting. Chef Daan Cornilly
On 27 April 1648 a permit was granted for the pub ‘Den Hollander’ to be established on this spot. In 1830, when Belgium had just gained independence, the establishment was renamed ‘De Koe’, a gathering place for the elite of Bruges. Thanks to its unique location on the Reien (the canals of Bruges), today it is the most photographed restaurant in the city. If you want to be a part of the picture, you’ll find an impressive vista and a classical restaurant decorated like a mansion. You can choose between a full-course meal or select the budget-friendly lunch.
Kwizien Divien impresses with a contemporary, fair and affordable quality cuisine, ranging from pastas and salads, carpaccio of scallops, right through to pure fillet steak or glazed fillet of plaice. Shrimp croquettes, beef and brown beer stew and lemon sole make up the Flemish menu. And all that in a quiet street just off the Market Square. In the summer, you can even enjoy views of the Bruges Belfry Tower from your table!
Focus — that’s what it’s all about at Locàle by Kok au Vin. Every day they aim for the perfect balance on and off the plate. This translates into innovative creations and the true, pure flavours of local produce — wonderful simplicity you can taste. Chef Jürgen Aerts
If you’re wavering between a small or giant helping, the Hotel Weinebrugge’s restaurant is perfect for you. You can have a snack at the bar or go the whole hog and check out the market or monthly menus. But one thing is certain: you’ll love the French-Belgian dishes, prepared with fresh ingredients. Chef Benny De Bruyn
Halfway between Bruges and Damme you can unwind on the terrace of ’t Apertje, which hugs the famed and picturesque Damse Vaart. Other menu features traditional eel dishes, côte à l'os (club steak) with béarnaise sauce and veal kidneys in mustard sauce, as well as seasonal dishes and a genuine bistro menu. Chef Leo Callewaert
Quatre Mains has been hugely popular with locals for many years thanks to Leen’s cheerful front-of-house service and the exquisite dishes which her husband, Olivier, prepares in the kitchen - his tuna tartar is renowned. This great kitchen has finally been recognised by Michelin, and this lovely place just around the corner from the Markt has been awarded the Bib Gourmand. And with its fairly priced, good, honest food, this is highly deserved!
The Olive Tree restaurant brings together the warm tradition of Greek hospitality with delicious Greek-Mediterranean cuisine, updated with a contemporary twist. Let yourself be wowed by the crisp tang of traditional seasonings and the freshest ingredients drawn from the land and the sea. Try their beef stew, which comes with melted cheeses, rice, potatoes, and salad — A stunning dish full of flavour, cooked to perfection. And don't forget to leave some space for the complementary cake.
De Stove is a cozy little romantic restaurant with great wines and a delicious menu of daily specials. Get there early to grab a seat outside overlooking a quiet square — just around the corner from the madness of the Markt.
Den Amand is a delightful bistro hidden on a charming car-free square next to the Grote Marst. An Vissers stands behind the stove of the open kitchen and prepares seasonal vegetarian, fish and meat dishes — always with a healthy serving of vegetables. The menu changes every month to take advantage of seasonal produce. As a started, go for the tinned mackerel to share.
