Zee van Smaak 2025 pocket EN

Sea of Flavours

Come and taste goodies from the North Sea POCKET 2025

Once you see and feel the sea, it’s clear: this is where something special begins. Not only for those who love the fresh air, but especially for those who like to sample what the North Sea has to offer. In this pocket guide, we introduce you to more than 100 restaurants that conjure up the sea on your plate - with love, craftsmanship and a dash of creativity.

Coastal chefs are inspired by the rhythms of the season. Brill, squid, sole and the grey North Sea shrimp are highlighted in their dishes. That shrimp - small in size, big in flavour - is the beating heart of our coastal cuisine. A product with a story, captured by people with the sea in their blood.

And that story goes beyond the kitchen. Thanks to the project ‘Experience the North Sea shrimp’, you can explore yourself: go trawling in the water, sail on a shrimp boat, visit the fish market where the catch of the day is traded, go on an interactive shrimp walk or listen to a podcast - there are lots of options. At Nieuwpoort, Ostend and at Horizon Educatief, the shrimp comes alive - literally and figuratively.

In this pocket guide, you can read more about six special coastal restaurants. Each with their own approach, but all with the same mission: to let you savour the flavours of the sea.

Whether you come for lunch looking out over the waves, a culinary weekend getaway or just to escape the hustle and bustle - the Coast welcomes you with open arms and a generously filled table.

Taste. Experience. Enjoy.

Experience the North Sea shrimp

The North Sea shrimp is much more than a delicacy on our plates: the ‘caviar of the North Sea’ is the beating heart of a rich maritime culture along the Flemish coast.

Ostend: technology embraces tradition

With the Beleef de Noordzeegarnaal (Experience the North Sea Shrimp) project, the tradition is given a fresh interpretation, with initiatives that immerse young and old in the life of the shrimp and its fishermen. From interactive experiences to a new educational infrastructure and nostalgic stories.

At the Vistrap in Ostend, where fresh fish and shrimps come ashore every day, a unique interactive screen in the shape of a shrimp has recently appeared. This striking work of art combines design with digital experience: passers-by can watch live on the screen which fishermen are docking, what fish are being landed and even discover stories about the shrimp fishermen themselves. This experience not only offers transparency but also an accessible introduction to fishing life.

There is also the interactive walk ‘The Golden Shrimp’, which takes visitors on a fun and informative tour of the city. With QR codes, digital extras and interesting facts, walkers are immersed in the history, craftsmanship and charm of Ostend shrimp.

For those who prefer listening, there are the ‘Did-you-know-thats’, a series of fun podcasts full of snappy facts, interviews and maritime stories. An ideal and fun way - at home or out and about - to experience the North Sea shrimp.

www.visitoostende/vist-je-datjes

Horizon Educatief: learning with all the senses

In Ostend, Horizon Educatief also opened its renovated infrastructure as part of the relaunch project Experience the North Sea Shrimp. At this modern, interactive centre, schools and groups can take part in educational programmes about the coast, sea and fisheries. Thanks to the recent investment, the building now offers even more opportunities to really experience the maritime world through workshops, simulations and exhibitions. It gives the North Sea shrimp a prominent role in the learning journey of young visitors.

The Experience the North Sea Shrimp project lets you taste, feel and understand the North Sea. Innovation and tradition go hand in hand, and the shrimp - small in size, big in importance - finally gets the stage it deserves.

Nieuwpoort:

shrimp in virtual reality

Shrimp is also coming to life in Nieuwpoort. In the fish market, The Shrimp Story experience trail will explain all about catching, processing and the importance of shrimp. The absolute highlight?

A VR viewer that lets you take a virtual dive in the North Sea, among the nets and shrimps. An interesting, immersive experience for the whole family.

A new pontoon is also being built in Nieuwpoort, to provide a meeting place and gateway to maritime activities. Soon, nostalgic vessels will also dock there, including the N.116 Nostalgie, a historic fishing vessel symbolising the region’s rich shrimp history.

shrimp

Who is grey, but not banal, and in culinary terms actually very special? Correct: the grey shrimp! Fancy finding out more about this North Sea caviar? We snared a chatty specimen who will tell you everything you always wanted to know but never dared to ask.

1 My name is crangon. Crangon crangon.

I used to be called cancer. The famous zoologist Carl Linnaeus classified me among the crustaceans. And he was right: in my mind I’m a tough lobster. On my front legs, I have vicious grippers.

2 The night is my friend.

I hunt at night. Bristle worms, here we come But I’m omnivorous and I also clean up animal and plant leftovers. I can reach the age of three if I avoid fishing nets. My antennae act as an organ of balance.

3 You could compare me to an insect...

... but remember, I’m a lobster. Like insects, we reproduce quickly. Our females can lay thousands of eggs up to three times a year. How many little ones hatch varies from year to year.

4 Do I change gender?

Ah, that story: ‘Shrimps are born as males and some turn into females after two years.’ Our fact checker rates this statement as ‘incorrect’.

5 I often jump out of my skin.

When I was young, I had to grow. But my armour of chitin couldn’t keep up. So I had to shed it. As a small shrimp, I shed my armour every few days, as an adult every few months.

6 My abdomen is a muscle...

... and my guts are in my head. I like to stretch when I’m chilling in the sand. On average, we measure 5 cm from head to tail; sometimes we reach 9 cm. That’s pretty much a lobster, right?

7 Grey, moi?

I’m a chameleon!

Our family is called Crangonidae sand shrimps. During the day, we dig in. Thanks to our pigment cells, we take on the colour of the environment. I camouflage myself better than a chameleon. Really, you can’t see me!

Dive into history with us!

Fishermen on a coastal island

‘Pull me out of the Flemish clay,’ sang Raymond van het Groenewoud, but that should have been salt marshes and mud flats. ‘Fleming’ is derived from flâm and flauma, which is ancient Germanic for flooded area. In front of the salty, not yet reclaimed coastal marshes, there was a kind of Wadden Island. Around the year one thousand, three fishing villages sprang up on that island, called Testerep: Ostend at the east end, Westende at the west end and Middelkerke... in the middle of course!

Bishop and gourmand

Life was hard and unsociable for medieval fishermen. But were they already fishing for shrimp? Well, you had to eat something, right? There wasn’t yet a large scale fish trade (in shrimp). But shrimps appear in writings as early as the 12th century. A bishop from Liege even ordered ‘two barrels’. Did they still taste fresh when they arrived? He took that secret with him to his grave. Hopefully not immediately.

Peeling protein

Fishermen had large families and lived in cramped, damp cottages or huts. Even poor farmers, who worked the now reclaimed land, could barely afford meat. But you could scoop your proteins from the sea using a landing net. The shrimp catch landed on the table, and the children and women swiftly set about peeling them.

Viva the Vistrap!

In 1850, Ostend got new docks, with steps leading directly to the mooring fishing boats. On these steps, the poverty-stricken boat crews were allowed to sell the leftovers from the catch. Peanuts compared to the profits made by ship owners, but a social measure nonetheless. That was the origin of the current Vistrap.

Barges on the beach

Until the First World War, the smallest shrimp barges landed on the beach. In port cities, larger ships could moor at the quayside. Thanks to the new rail links, sea fishermen also started supplying inland. As the fishing industry grew rapidly, fish auctions sprang up. They mediate the sale of fish, between fishermen and fish traders.

Queens of the seaside towns

The train also brought tourists to the Coast. During the belle epoque, they got a taste for fish and seafood. In the fashionable hotels of Ostend, Blankenberge and Nieuwpoort, they feasted on new coastal recipes. Anyone fancysole à l’ostendaise? (With shrimps, of course).

Celebrated shrimps

Today, both the grey shrimp and the Ostend shrimp croquette are officially recognised Flemish regional products. Every year, the city of Ostend organises a shrimp croquette festival, Nieuwpoort celebrates Shrimp Month in October and Koksijde-Oostduinkerke has held annual shrimp festivals since 1950.

More stories about grey shrimps?

Read fascinating stories about the shrimp croquette, the grey shrimp, the coastal fishery and its history in the book De shrimpkroket (Stad Oostend and uitgeverij Borgerhoff & Lamberigts, 2021). With shrimp croquette recipes. De grijze garnaal (Stad Nieuwpoort, 2022) tells the history of Nieuwpoort and features original shrimp recipes from Nieuwpoort chefs.

About fishermen and life on the North Sea

maritime must-sees

Every place on our Coast has tough and touching stories about fishermen and their families. Authentic fishermen’s cottages, maritime museums, fishing mines and works of art will give you a taste of life by the North Sea, past and present.

Pier Kloeffe statue

This statue in the dunes of De Panne evokes old stories. Pier, or Petrus Decreton, earned his living as an Icelandic sailor. It was whispered that he was of French noble descent. He owed his nickname to his ancestors, who had run the De Kloeffe inn near Veurne.

Zeedijk 101, De Panne

NAVIGO Fisheries Museum

The renovated and expanded NAVIGO Fisheries Museum is a true maritime discovery. Greet the giant skeleton of sperm whale Valentine, spot your favourite fish in the aquarium and set sail with the heroes of the North Sea, from beach fisherman to Icelandic sailors. Stefan Vanfleteren’s famous fishing portraits are also on display at the museum.

Vrijheidstraat 6, Oostduinkerke, www.navigomuseum.be

Shrimp fishermen on horseback

For over a decade, they have been on Unesco’s list of Intangible Cultural Heritage of Humanity: the shrimp fishermen on horseback of Oostduinkerke. From April to October, they take to the waves with their sturdy Brabanders. Fancy seeing them at work? Check the calendar for demonstrations on the NAVIGO Fisheries Museum website.

Beaches between Schipgatduinen and Groenendijk, Oostduinkerke, www.navigomuseum.be

Beaufort artwork

THE HERRING

Works of art, ahoy! THE HERRING by Johan Creten is one of the works in the Beaufort sculpture park along the coastline. The five-metre-tall female statue commemorates the wondrous herring catches during the Second World War.

Strand Sint-André, Oostduinkerke

Municipal Fish Market Nieuwpoort

Nieuwpoort’s Municipal Fish Market is the smallest on our Coast, but it is still a fascinating sight to see the fishing boats moored at the quay. In the fish market itself, you can watch the fishermen, auctioneers and fish traders in the new experience centre with ‘The Shrimp Story’.

Vismijn, Nieuwpoort

Beaufort artwork

The Navigator Monument

Works of art, ahoy! The Navigator Monument has been a crowd pleaser for years and is also part of the Beaufort sculpture park. Set course for the horizon, with your feet in the sand.

Koning Ridderdijk, Westende

Ostend Vistrap

This fish market is unique: it is the only place in Belgium where you can buy North Sea fish and grey shrimps directly from the fishermen. The new interactive info column lets you follow the daily fresh catch from board to plate.

Visserskaai, Ostend

Fishermen’s chapel

Our Lady of the Dunes

Welcome to this pilgrimage site for fishing families, who come here to pray for safe passage.

The interior walls of the old, white chapel are full of ex-votos, thanksgivings to saints, pictures of sloops and perished crew members.

Klemskerkestraat, Bredene

Spioenkop dune pavilion

On Spioenkop (31 m), the second highest dune on the Coast, a white pavilion with a red roof stands out. This lookout used to watch out for smugglers, but today it is a romantic spot with a beautiful view over the beach and dunes.

Spioenkop, Wenduine

Visserskruis

The Visserskruis in Zeebrugge honours fishermen who remained at sea. Architect Jozef Viérin designed an impressive 16-metrehigh concrete cross. Stop for a moment at this powerful memorial to more than 150 lost East Coast fishermen.

Omookaai, Brugge

Huisje van Majutte

This authentic fisherman’s cottage from 1775 has a rich fishing past. Today, this historic gem has been transformed into an atmospheric museum-café, full of special objects, some of which donated by visitors. Using an iPad, you get a vivid picture of fishing life back then. There are also numerous activities for young and old.

Breydelstraat 10B, Blankenberge

Hey Knokke-Heist

Fisherman’s slogan or true story? In Hey Knokke-Heist, you will hear compelling stories. About the Zwin region, its polder farmers and fishermen, the origins of the tourist resort town. Hey is the renovated Museum Sincfala and consists of no less than four buildings, each with its own story.

Pannenstraat 138, Knokke-Heist

Petit Comité:

A Sea of Warmth

In De Panne’s Veurnestraat, a stone’s throw from the beach, is a place where food is more than just nutrition. At Petit Comité, the food-sharing restaurant run by Nel De Crits and Saskia Hardeman, everything revolves around taste, memory and connection.

Gem

Petit Comité is like a little treasure box, a living room restaurant that exudes cosiness from every pore. Here, you not only taste what is on the plate, but also the story that accompanies it. One of the most telling examples is the Bomba de la Mer du Nord, a dish that Nel developed especially for Zee van Smaak, which became a true ode to her roots.

The Bomba de la Mer du Nord is inspired by the Spanish Bomba de Barceloneta, a savoury tapas dish with minced meat and tomato. But in Nelson’s version, it becomes a tribute to the North Sea. Instead of meat, she chose a filling of grey shrimps and green herbs, enveloped in creamy mashed potato and then briefly deep-fried. The result is a creamy interior with a crispy crust. The finish is as refined as it is thoughtful: a briny powder of dulse seaweed and a crunch of dried shrimp

heads creates an interersting texture, while candied egg yolk rounds off the dish with a deep umami note. It is an explosion of flavours - literally a ‘bomba’ of the sea.

Fisheries museum

What makes this dish really special is the story behind it. Chef Nel De Crits grew up in Oostduinkerke, where her childhood was closely intertwined with the sea and fishing culture. Her grandfather Georges lived right next to the Peerdevisscher and the fishing museum. Year after year, he maintained a vegetable garden on the museum grounds, following traditional techniques. Beans, leeks, lettuce and potatoes were lovingly grown by him. He proudly told his grandchildren about his crops, passing on his love for honest, fresh produce. In that garden, the seeds of what would later become Nel’s culinary philosophy were sown.

Friday nights were magical: that’s when the horse fishermen gathered in the museum’s central square. Nel, her sisters and local children would peel shrimps, taste whelks, dry fish or flatfish, enjoying an atmosphere that was at once cosy and lively. Those memories, of salt on your lips, mud on your shoes and Grandpa Georges’ warm voice, live on today in every dish that comes out of Petit Comité’s kitchen. The Bomba de la Mer du Nord palpably carries that history with it. In other words, it is not just a dish, but a tangible memory. A small, round bombshell brimming with emotion.

Warm atmosphere

Petit Comité is located slightly outside the tourist heart of De Panne, but that is only an advantage. Nel and Saskia’s kitchen does not aim to ‘please’ with mussels and steak, but to be creative with small, playful tapas. Food sharing takes centre stage. Many regulars come here, and with around 20 places, you quickly create a family atmosphere. On warm days, you can sit on the terrace, a cosy courtyard with Ibiza vibes.

Petit Comité Veurnestraat 53 8660 De Panne 0499 74 10 69 petitcomite.be

From fisherman to craftsman:

three generations of Wittevrongel in the spotlight

How did the Wittevrongel family grow to become ambassadors of the sea? Through tradition and a lifetime of hard work, as it turns out. In Sint-Idesbald, taste and craftsmanship come together on the plate more than ever.

A family story

The Wittevrongels breathe SintIdesbald, and by extension Koksijde. The entrepreneurial family runs three restaurants and a well-known fish shop there. Angus is in Julia and Mare Nostrum, brother Iain is in Mondieu and recently in De Kokkel.

The story of the Wittevrongel family is one of generations of loyalty to the sea. The family has been fishing since the late 19th century. Iain and Angus’ great-great-grandfather was a coastal fisherman with a small vessel. His son later took over a fishing boat and expanded it to include trade in fresh fish. Great-grandmother Julia had 7 fish shops from De Panne to Koksijde, and as far away as Brussels and Tournai.

Father Freddy Wittevrongel continued that tradition and built a reputation as a reliable fish supplier, loved by customers on the coast. Freddy was more than a fishmonger: he was a connoisseur of tides, seasons and fish quality. From an early age, Iain and Angus helped out. Sorting fish, scooping ice, serving customers. The rhythms of the sea had been instilled in them.

The next generation

While many fishing families stopped or sold their businesses in the 1980s and 1990s, the Wittevrongels decided to invest further. After the turn of the century, Angus took over at Mare Nostrum. In doing so, he turned the fish trade into a modern family business with respect for tradition and taste.

The tradition continues today. Son César is only in his 20s, but already well versed in auction pricing, seasonal selection and customer focus. He represents the sixth generation while embodying rejuvenation and continuity. His presence completes the circle: a family that remains active in every link of the fish chain from boat to plate. In fact, we also find César in Julia’s kitchen, where he prepares the restaurant’s contemporary sharing dishes and classics.

Iain & De Kokkel

Brother Iain, known from Mondieu at Ten Bogaerde Abbey Farm, took over the charming fisherman’s cottage ‘De Kokkel’ this year. He transformed it into a restaurant perfectly suited to the spirit of the times: authentic, pure in flavour, seemingly simple. Here he fillets, roasts and debones à la minute, craftsmanship. The reviews have been raving for some time. Media praise the “virtue of simplicity”, others call De Kokkel “coloured by pure fish passion”, or call the chef a “gifted fish chef”.

What makes the Wittevrongels unique? They carry their fishing past as a quality mark,

but serve it with a modern twist. At Julia’s, fish bought at the auction comes straight into the shop and then onto the plate. At De Kokkel, it’s all about the craft and purity: simple, full flavours, no silly frills. With son César, the future is assured. Family ties, craftsmanship, sustainability and regional loyalty form the stability of their story. Whether via a fish dish in the shop, an elegant menu at Mondieu, or the nostalgia of a fisherman’s cottage at De Kokkel. The Wittevrongels build on six generations of love for the sea.

De Kokkel

Strandlaan 6, 8670 Koksijde 058 62 83 48 - dekokkel.be

Mondieu

Ten Bogaerdelaan 10, 8670 Koksijde 058 62 00 00 - mondieu.eu

Julia A. Vanhouttelaan 2, 8670 Koksijde 058 62 66 65 - julia-baaldje.be

Mare Nostrum

Strandlaan 321, 8670 Koksijde 058 51 45 85 - marenostrum.be

Restaurant Marquize in Middelkerke:

squid in the leading role

A touch of art nouveau

In cosy Westende, a borough of Middelkerke, we find Marquize, one of the most promising restaurants on the coast.

‘The’ Marquize is a household name in Westende, and by extension throughout Middelkerke. Visitors and coastal residents have been going there for years for classic, sophisticated seafood cuisine. When chef Pieter (van Rompaey) and partner Kelly took over the restaurant a few years ago, they knew they didn’t need to make major changes to the interior. At its core, Marquize exudes class, with a touch of art nouveau. ‘We bought white

table linen, and tweaked some details here and there to make it even more stylish and fresh.’

Everything from the North Sea

Pieter is a great lover of everything the North Sea has to offer, but his favourite product is undoubtedly squid. ‘Super tasty, a wonderful texture and hugely versatile,’ is how he describes it himself. What was once an underrated catch is today becoming a fixture on his menus.

As part of Zee van Smaak, he developed a dish in which squid and grey shrimp form an impressive duo. The intense shrimp jus is finished with squid ink, making for a deep black, flavourful dish: squid in its own ink, with the salty character of the shrimp enhancing it. The surprising combination with raw chicory adds texture and freshness to the preparation.

To the last detail

His love of fish comes as no surprise. Pete’s great-grandparents were fishermen, and that maritime blood still flows through his kitchen. He honed his technical basis and deep respect for the product in famous kitchens like the well-known fish restaurant Julia, where he mastered the technical art of working with fish to perfection. Later, he also worked alongside Willem Hiele, a chef who is himself known for his connection with the North Sea. At Marquize, this translates into cuisine that is seasonal and honest, yet full of finesse. From a simple tartare of sea bass with young fennel to langoustine with citrus accents and an elegantly fried turbot, everything revolves around the product. The four to six-course menu is highly recommended for those wanting to fully immerse themselves in the sea on their plates.

Accolades

Marquize was awarded 13.5/20 by Gault&Millau, and the restaurant also scores particularly highly on platforms like Tripadvisor. Guests not only praise the food,

but also the warm welcome by hostess Kelly Ponjaert and the homely, stylish setting. Marquize is what you might call a boutique restaurant, taking its 14-16 guests on a tasty rollercoaster.

What makes Marquize unique is the combination of culinary sophistication with authentic craftsmanship. Chef Pieter cooks with knowledge, passion and respect for his roots. With the squid as the star of the sea, he manages to transform something seemingly simple into an unforgettable experience. This is the North Sea at its purest and most local. And particularly creative.

Restaurant Marquize Henri Jasparlaan 175 8434 Westende (Middelkerke) 0469 63 94 10 marquize.be

Restaurant Haut

In seventh heaven

With Haut, Dimitri Proost and Randy Degroote introduce one of the country’s most emblematic restaurants, with a unique location and terroir-driven cuisine.

We meet chef Dimitri Proost just before the summer season kicks off. First up is a week’s holiday, on and around the Royal Estate of Balmoral, in Scotland. The chef turns out to be a big fan of British royalty and the tradition and pomp associated with hunting in the Highlands.

In the Highlands Haut belongs to the Ostend Highlands, on the twenty-eighth floor of SKY Tower One, and is part of a major reconversion in the station neighbourhood. Dimitri

and maitre Randy are achieving all of their high ambitions: in its very first year, the restaurant was awarded a coveted Michelin star and also received the award of highest newcomer (15.5) in the Gault&Millau guide, a unique achievement.

As such, Haut exudes elegance and class from every pore - a setting we do not see very often in our country. With only 48 seats (‘couverts’), Haut creates an exclusive, serene atmosphere combining

views and fine dining. The 360° panorama gives every guest a breathtaking view of the North Sea and port, especially during colourful sunsets. Interior designers combined natural materials and neutral colours, creating harmony between the restaurant and the hues of the dunes and sea.

In the kitchen

Chef Dimitri Proost is shaping a vision in which the sea is the guiding principle. His cuisine is a delicious fusion of classic French basics with delicate Asian influences, without losing sight of the local essence. In this way, he incorporates the North Sea into sophisticated dishes with subtle Japanese touches.

An example of this vision is the dish served during Zee van Smaak: brill with squid and cep broth. This creation shows how Proost dares to play with umami-rich flavours: North Sea brill gains depth through an intense squid broth, complemented by the earthy scent of porcini mushrooms. The combination of sea and forest, refined with an Asian edge, that is the essence of restaurant Haut.

Other signature dishes include sea bass in a delicate dashi of its own fish bones, combined with shellfish and a creamy smoked butter mousseline. No less impressive is the robust rendition of North Sea crab and Bresse chicken, which Dimitri prepares in four different ways, with a truffle-enriched breast as a stunning showpiece.

Finesse

Haut is much more than a restaurant: it is a culinary vantage point, literally and figuratively. Led by chef Dimitri Proost and maître Randy Degroote, the restaurant brings balanced, innovative cuisine that combines traditional, French basics with North Sea products and an oriental finesse. The Michelin star and appreciation by Gault&Millau confirm that this young restaurant has lasting value for the Belgian fine dining scene with unforgettable appeal for gourmets by the sea.

Restaurant Haut

Leopold III laan 2, 28ste verdieping 8400 Oostende 059 46 84 00 hautrestaurant.be

Harbour’s Kitchen

From fisherman’s daughter to chef

In the heart of Bredene, in the restored Vicogne farmhouse, Harbour’s Kitchen shines as an ode to the sea, passion and craft. This maritime restaurant was founded by Kim Vandierendonck, fisherman’s daughter and chef, and her partner Jordy Vanderwee. Their menu mainly shines a spotlight on fresh seafood dishes, with the highlight being Dover sole Thursday.

Roots in the sea

Kim grew up in Heist-aan-Zee, the daughter of a fisherman. She went on board as a little girl: catching shrimps, eels with traps, collecting mussels. Pure and traditional that form the basis of her culinary dna. Incidentally, brother Diego continues that same path on his boat Z483. Plans for a unique fish project at the restaurant are on the table, in pictures and stories.

The birth of Harbour’s Kitchen

After starting at Ryco (Ostend), the duo opened the doors of Harbour’s Kitchen in the Vicognehoeve in Bredene. The choice of this farmstead was deliberate: a homely, characterful location with modern appeal, central fireplace and an inviting terrace with play areas and plans for minigolf and padel. Ideal for a quick bite or a more festive family occasion.

The interior reflects Kim and Jordy’s

vision: a bright, warm space with maritime accents, designed for regulars who value quality over tourist crowds. And that’s just one of the real advantages of Harbour’s Kitchen: its tranquillity.

Dover sole and seafood

Every Thursday, ‘Dover sole à volonté’ is a crowd pleaser: for an affordable price, enjoy three Dover soles fried in farmhouse butter, with fries and salad, with extra portions available on request. A regular guest set a record that is expected to stand for some time to come: 22 pieces, served calmly, without haste. For fine dining, you sometimes require a bit of patience.

The restaurant also serves a ‘fisherman’s palette’ featuring the fish of the day, and regularly other classics too, such as a filet pur ‘bordelaise’. Chef Nordin Valcke has experience in a fine dining restaurant in Roeselare, demonstrated by the finesse and sometimes gentle Thai touch with which the dishes are finished.

New light on classic flavours

The young chef is excellent with fish. During our visit, a brill is quickly and expertly filleted, after which the fillets and sous vide disappear in a generous knob of butter. Valcke honours fish as a product, but also loves contemporary reinterpretations, which he mastered perfectly during campaigns such as Young Kitchen Violence.

The dishes are a harmonious symbiosis between heritage and contemporary finesse.

Harbour’s Kitchen combines passion and pragmatism: efficiency is as important as flavour. Much more than a restaurant, this is a family culinary story intertwined with the North Sea. From Kim’s fishing background and her brother Diego, to her collaboration with Nordin Valcke and innovative kitchen strategies, this is an authentic maritime story full of flavour, tradition and future vision. It puts Bredene on the gastronomic map, and seamlessly fits into our Zee Van Smaak.

Harbour’s Kitchen Blauwvoetlaan 2, 8450 Bredene 0479 23 91 79

harbourskitchen.be

Open Thursday to Sunday, 12.00 - 21.00

Huisje van Majutte:

culinary time travel in the heart of Blankenberge

Stepping into another era? Where you are welcomed by the smell of freshly baked sluffer cakes and the stories of old fishermen? Then Huisje van Majutte is where you need to be.

Time machine

Huisje van Majutte is not only Blankenberge’s oldest fisherman’s cottage, but also a special place where history, fine dining and charm are seamlessly combined. Set in the shadow of more modern apartment blocks, the charming time machine is a listed monument dating back to the 18th century.

What was once a modest fisherman’s house grew into a popular museumrestaurant where you can literally taste the past. With its low doors, weathered

beams - some made from old ship’s timbers - and cosy courtyard, this cottage exudes authenticity. You can imagine yourself back in the days of weathered fishermen, a choppy North Sea and simplicity at the table.

New owners

In early 2025, the Huisje acquired new owners. Luc Fourier and Charlotte Kyndt are an entrepreneurial couple from Blankenberge. Together with his sister, Luc owns three other hotels in Blankenberge. But change everything? That was not the plan. Luc Fourier: ‘The

cottage had to remain mainly as it was, out of respect for centuries of tradition. But the original café has now been expanded and has a small menu filled with typical dishes. I definitely wanted to establish myself as the address for Blankenberg shrimp croquettes.’

Character

Inside, you are welcomed into an intimate space full of character: creaking floors, old utensils and photos of former residents tell the story of the Majutte family. This fisherman’s cottage is the only one preserved from the original dozens. Thanks to meticulous and respectful renovations, today it is an atmospheric dining and meeting place where visitors and locals alike feel at home.

But it’s not just the walls that tell stories: the sign also speaks volumes. Majutte’s cuisine pays homage to classic Belgian coastal dishes. Indeed, the homemade shrimp croquettes are now famous, served with farmhouse bread and salted butter. Sluffer cakes - a traditional delicacy found in only a few places - are also served here, hot and generously topped with brown sugar, smoked salmon or bacon.

Vissla

The menu also offers delicious fish dishes with cod, smoked halibut or eel, and a particularly fine fish salad that is quietly becoming the second signature dish. Seafood lovers can order a lavish plateau fruits de mer featuring the catch of the day. Everything is prepared with respect for tradition and simplicity, just as it used to be on the coast.

A small museum

Besides its culinary offerings, the cottage also functions as a mini-museum. You can explore the old living quarters, listen to audio guides or just enjoy a local beer in the lovely courtyard, which serves as a cosy terrace in summer. The atmosphere is convivial, the dialect always sounds authentic and the hospitality feels like coming home. Huisje van Majutte is much more than a restaurant - it is a living heritage where you taste the past with all your senses. For those who love honest food, warm stories and a touch of nostalgia by the sea, this is an essential stop in Blankenberge.

Huisje van Majutte

Breydelstraat 10, 8370 Blankenberge 050 41 16 39 - majutte.be

8 amazing fish shops by the sea

There is no shorter route from sea to plate than in the best fish shops on the coast. You should definitely try these 8 addresses.

MARE NOSTRUM

Since 1919, five generations of this family have been selecting the tastiest seafood at the auction. Buy the daily fresh catch in the fish shop or enjoy it at Julia fish and oyster bar.

Strandlaan 321, Koksijde www.marenostrum.be

FISHMONGER

LUK

At Diederik Eggers, you get amazing filleted fish, fresh from the Flemish Fish Auction. This is also the place to go for tasty takeaway dishes.

Groentemarkt 14, Oostende www.vishandel.be

DE PANGER

This fish shop starred in Wim Lybaert’s TV series Een jaar op zee. The family no longer has its own boat, the Z.279 Ramblers, but their passion for fresh fish and underrated species has not subsided.

Kaai 33, Nieuwpoort www.facebook.com/VishuisDePanger

FISHMONGER SIMONNE

Ray! Sea bass! Plaice! Langoustines! Megrim! Shrimps! The daily fresh supply always attracts a commotion in this fish shop, among the operators and customers alike.

Van Maerlantstraat 26, Blankenberge www.facebook.com/vishandelsimonne/

FISHMONGER WESTHINDER

This fish shop first inspects its fish at the auction before buying it. Get your fish here and feel free to ask for cooking tips or information on sustainable fishing too.

Vismijnstraat 20, Zeebrugge www.dewesthinder.be

ATELIER DEPAEPE

Kristoffel keeps the journey from auction to shop extremely short and always knows what his favourite fishermen have on board. His wife Anneke is a qualified cook and renowned for her shrimp croquettes.

Elizabetlaan 400, Knokke-Heist www.atelierdepaepe.be

PLACIDE

John (25) followed in the footsteps of his great-grandfather Placide, who ran a fish shop long ago. His speciality: fresh, sustainable fish from local fishermen.

Albert I-laan 69, Koksijde-Oostduinkerke www.placideodk.com

DE MIENE

De Miene is the result of two top establishments from Nieuwpoort: fishmonger Jens & Gaetane. At De Miene, ultra-fresh fish, straight from the sea, onto your plate.

Kaai 35-37, Nieuwpoort www.vishandeldemiene.be

The fishing calendar

Did you know that fish, like fruit and vegetables, have seasons too? Fish is at its best in the right season. Not only will the fish then be much fresher and therefore tastier, you will also be making a sustainable and cost-effective choice.

Choose the right fish at the right time and enjoy fish with the best taste.

Why is that? It is often related to the water they swim in, the amount of food available and the distance(s) that the fish have travelled. Also during the mating season, the fish are not at their best and it is ecologically recommended to leave them alone then. This means they can always mate and reproduce and fish stocks are maintained

So when is fish at its best? The VLAM (Flanders Agricultural Marketing Board) fishing calendar shows when it is best to eat which fish. Want to know more about your favourite fish?

Scan the QR code, click on the name of the fish species and dive into a sea of facts..

From sea to plate

Belgian coastal fisheries bring a unique, delicious short-chain product to your plate that you won’t find anywhere else in the world. Grey shrimps that were still swimming in the sea at night can be bought fresh in the morning at the Ostend Vistrap or at the better fishmongers. Join us on board and follow the caviar of the North Sea from sea to plate.

Not too far, not too long

Leaving port

Our Coast has around 10 coastal fishermen who fish for shrimp, with one in Nieuwpoort and the others spread between Ostend and Zeebrugge. The number may vary because coastal fishermen sometimes switch their nets to fish for sole. That is allowed. The boats leave port in the late afternoon. Sunday is usually the day of rest.

Boats belonging to coastal fishermen are allowed to stay away from the port for a maximum of 48 hours, but they bring back fresh shrimps daily. That means you can’t go too far away. The three-mile zone, all fishing grounds up to three miles from the coast, are reserved for inshore fishermen..

Lowering the nets

The technique used by inshore fishermen since the 1960s is called beam trawling. On both sides of the boat is a trawl net, held open by a long steel beam (the ‘boom’).

At the bottom of the net are bobbins, round elements that roll over the bottom and startle the shrimps. That is how they swim into the net. After half an hour to two hours of towing, the nets are hauled in, emptied and lowered again. That goes on all night.

Sieve, rinse and cook shrimps

Shrimps spoil quickly. They are therefore cooked on board. But you don’t want to cook the bycatch or debris at the same time, as this will give your shrimp an aftertaste. So the shrimps are sieved, leaving only those suitable for consumption. To remove sand, slime and mud, they are thoroughly rinsed with pure seawater. When the rinse water stays clean, the shrimps are ready to be cooked. You can heat them in pure seawater, but they usually add extra salt.

Mooring at the auction or the Vistrap

Belgian coastal fishermen never treat their shrimps on board with a preservative. Around 6.30 in the morning, they dock with 100% natural shrimps at the Municipal Fish Market of Nieuwpoort or the Flemish Fish Auction (Zeebrugge and Ostend). The coastal fishermen of the Vistrap may arrive a little later. They sell their catch directly to consumers and do not have to consider the auction clock. The auction starts at 7.30 am and works with a cut-off system. The starting price of a batch of shrimp drops as the clock runs.

Fresh daily in the fishmonger

After the auction, the shrimps are sent to the fishmongers. On the Coast, they are on sale from the opening hour. Even in Ghent, they arrive at the shop as early as 10.00 am. Good to know: even at the auction, the shrimps are not ‘powdered’, i.e. treated with the preservative benzoic acid. So you can find pure, fresh grey shrimp in the better fish shop. Eat them quickly, like North Sea sweets with a red-brown beer, or in a delicious tomate crevette. They only stay fresh for 48 hours..

Every shrimp fisherman has his own recipe.

Friday, fish day in Nieuwpoort

Want to know how the municipal fish auction in Nieuwpoort works? Friday, Fish Day combines a look behind the scenes with breakfast, harbour tour and lunch with fish menu. The guided tour From spicy brown to grey shrimp focuses on shrimping. Afterwards, it is time to peel shrimps over a Rodenbach. More at www.visit-nieuwpoort.be

ZEE VAN SMAAK restaurants

The Coast is the ideal place for sampling delicacies from the North Sea. Enjoy seasonal fish from the nearby North Sea all year round.

RESTAURANT PROMOTION

Sample flavours from the sea during the Zee van Smaak from 15 September to 15 October! More than 100 restaurants on the Coast are taking part in the ‘Zee van Smaak’ promotion. All these restaurants will be proudly presenting their unique dish/menu based on fresh North Sea fish and getting creative with sustainable autumn fish like brill, sole, squid and, of course, shrimp. Discover all the restaurants at www.dekust.be/proeven/zee-van-smaak . All you need to do now is choose a restaurant, book a table .... and enjoy.

Restaurants DE PANNE

Armalot by Julia

Sandrine Auvray and Franky Baert are children of the sea. In a stylish setting, they serve breakfast, lunch and dinner on Saturday night. For their dishes, they take inspiration from nature, the North Sea and the polders.

E. d’Arripelaan 13, De Panne

www.armalot.be

T 058 62 58 62

Donny

The menu features delicious classics and regional dishes. An absolute classic is the homemade shrimp croquette, which they have been serving for 30 years. Their changing menu also responds to supply and the season, e.g. Pannesmeus with grey shrimp.

Donnylaan 17, De Panne

www.hoteldonny.com

T 058 42 10 00

La Coupole

The owners of La Coupole restaurant were born and raised in De Panne. Chef Jean-Paul grew up in the world of fishing. Fish is the key theme in his kitchen, but ultimately it is the flavour and freshness of the products that define the menu.

Nieuwpoortlaan 9, De Panne

www.la-coupole.be T 058 41 54 54

Petit Comité

Chef Nel’s grandfather lives next door to the Peerdevisscher and as a child Nel was introduced to the horse fishermen. One of the sharing dishes at this lovely restaurant is ‘Bomba de la Mer du Nord’ whose filling consists of grey shrimp and green herbs.

Veurnestraat 53, De Panne

www.petitcomité.be T 0499 74 10 69

Restaurant

Benelux

This family restaurant recently moved to Sloepenlaan. This is the third generation of restaurateurs and with the son already working with them, succession is assured. The menu features plenty of North Sea fish, including sole fillet with hand-peeled North Sea shrimps.

Sloepenlaan 20, De Panne

www.facebook.com/beneluxdepanne

T 0474 47 65 22

Subtiel

After Le Fox, Ellen Dulst and Stéphane

Buyens launched their new concept ‘Subtiel’. In this classy villa, experience, knowledge and elegance influence the flavours. Local specialities served include grey shrimps, dune asparagus, North Sea fish, ...

Westhoeklaan 31, De Panne

www.subtiel-dining.be

T 0496 25 21 23

Restaurants Koksijde Oostduinkerke

Akoté

This is the brainchild of Bart Lanoye and Olivier Roenen. In a modern interior, they present French-Belgian cuisine with a focus on North Sea fish. Check out their ‘Catch of the Day’ dish or sample their creation with brill fillet, the queen of North Sea fish. Akoté is all about ‘Good Food, Good Mood’.

Lejeunelaan 38, Koksijde-Oostduinkerke

www.a-kote.be

T 0485 25 61 98

Bistro

’t Fornhuis

Here, Vicky greets you from her open kitchen, where she prepares contemporary and honest dishes using fresh and local produce. She gained experience in Spain, where she learned that good food does not need to be pretentious. The product is the focus here.

Polderstraat 116, Koksijde-Oostduinkerke

www.tfornhuis.be

T 0478 72 45 49

Bistronomie Eglantier

The menu includes a wide range of daily fresh produce from the sea, as well as from the land, creatively crafted into gems that will make you purr with pleasure. Delicacies from the North Sea feature prominently on the menu. Along with sole and brill, grey shrimps,..

Albert I Laan 141, Koksijde-Oostduinkerke www.bistronomie-eglantier.be

T 058 51 32 41

Boîte

At Boîte, Hilde and Bernard serve up their own interpretation of a culinary journey around the world, with spices and herbs taking centre stage. Local produce and North Sea fish with an international flavour, with special attention for original vegetable preparations. Last year, Hilde also published the cookbook ‘SHARE de eigenzinnige wereldkeuken van Hilde Stekelorum’, including interesting creations with North Sea fish.

Oostendelaan 1, Koksijde-Oostduinkerke (Sint-Idesbald) www.uneboiteamanger.be

T 0497 37 35 67

Caricole

Caricole is a contemporary cosy restaurant: boat style, with lots of cedar wood, warm brown-grey and terracotta colours, soberly set tables, an open kitchen and nostalgic black-and-white photos of Oostduinkerke on the walls. Taste their Bouillabaisse with North Sea fish or their waterzooi with various types of fish including brill, cod,...

Dorpstraat 23, Koksijde-Oostduinkerke

www.caricole.be

T 058 51 81 54

De Kelle

Gastronomic restaurant where the salty treasures of the North Sea and delicious seafood are the stars of the menu. The unique flavours of local produce are also embraced here, from farm to fork.

Zeelaan 265, Koksijde-Oostduinkerke www.restaurantdekelle.be

T 058 51 18 55

De Kokkel

In this cosy fisherman’s cottage, chef Iain Wittevrongel presents authentic, natural cuisine with respect for the craft. Sommelier Jelle provides the welcome and the wines. Premium products are prepared in an uncomplicated, straightforward and delicious manner.

Strandlaan 6, Koksijde-Oostduinkerke www.dekokkel.be

T 058 62 83 48

De Rimini

De Rimini serves you delicious French-Belgian cuisine, bringing all the delicacies of the sea to your plate. Their ‘variety of fish’ dish featuring a selection of daily fresh fish and shellfish sauce is highly recommended.

George Grardplein 2, Koksijde-Oostduinkerke www.resto-rimini.be

T 058 51 19 78

Julia

The restaurant is a tribute to greatgrandmother Julia and, along with Cesar, it is now the sixth generation in the family story. Daily fresh landings, purchased by Angus himself in the Flemish Fish Auction, from the very best boats and fishing grounds. Try the ‘Catch of the Day’ suggestion or one of the many salty delights of the North Sea.

A. Vanhouttelaan 2, Koksijde-Oostduinkerke (Sint-Idesbald)

www.julia-baaldje.be

T 058 62 66 65

Mondieu

Iain and An welcome you to Mondieu, located in the renovated Ten Bogaerde abbey farm. Their light, natural cuisine is served to the rhythm of the seasons, with maximum focus on the product itself. Here, Carluccio’s motto ‘Mof Mof’ (Minimum Of Fuzz, Maximum Of Flavour) applies. Ten Bogaerdelaan 10, Koksijde-Oostduinkerke (Sint-Idesbald)

www.mondieu.eu

T 058 62 00 00

Per Sea

The Eatery

Chef Gregory was the chef of fine dining restaurant Le Mystique in Bruges for 7 years. Hostess Cathy welcomes you to their cosy, trendy restaurant (16 seats) located on the edge of Oostduinkerke’s dune area. In the pairing menu, Gregory gets creative with delicacies from the North Sea.

Albert I Laan 166, Koksijde-Oostduinkerke

www.persea.be/the-eatery

T 0472 65 98 25

Roots

(Soll Cress)

Chef Hannelore is proud of our terroir of sea and polders. The menu includes North Sea fish combined with local, regional vegetables. This family restaurant goes ‘back to the roots’, back to the olden days. Try the ‘Sole Coxydoise’, among other delicacies.

Koninklijke Baan 225, Koksijde-Oostduinkerke

www.sollcress.be/restaurantRoots

T 058 51 23 32

Sea Horse

Owned by the Van Loven family for over 40 years, Sea Horse is a well-known seafood restaurant in the heart of Koksijde. Chef Eddy’s motto is ‘Love of the sea and French cuisine’. Their speciality is ‘lobster in the oven with old thyme from the Koksijdse Molen’. Zeelaan 254, Koksijde-Oostduinkerke www.seahorsekoksijde.be

T 058 52 32 80

Ter Helme à la carte restaurant

In the middle of the dunes, just a few steps from the beach of Oostduinkerke, chef Luc Baert serves fresh and seasonal dishes in the à la carte restaurant. Culinary indulgence focusing on treasures from the North Sea.

Kinderlaan 49, Koksijde-Oostduinkerke www.terhelme.be

T 058 23 45 02

Terre & Mer

Besides tasty and affordable dishes, Terre & Mer is above all an unpretentious restaurant serving seasonal dishes in a pleasant atmosphere. The ‘Mer’ menu includes shrimp croquettes, tomato shrimp, brill,...

Albert I Laan 43, Koksijde-Oostduinkerke

www.terre-et-mer-odk.be

T 058 59 45 24

Trattoria

Rimini

Trattoria Rimini is Italian with a gentle sea breeze. Let yourself be transported to Italy with the taste of homemade pasta, dishes featuring North Sea fish at its finest, and the warm hospitality that makes Italian cuisine so special. Inside, it’s stylish and relaxed; outside, the terrace beckons. Here, it’s all about sharing, laughter, and enjoying good food together. Experience a touch of Italy on the Coast, where cooking is done the Italian way.

George Grardplein 4, Koksijde-Oostduinkerke

www.trattoria-rimini.be - T 058 27 18 55

OH RESTAURANT

On their “Menu of the Sea”, you can enjoy, among other things, the Oh version of the shrimp croquette, sole meunière, and more. In good weather, it’s pure bliss to relax on the unique, private sun terrace at the back of the restaurant.

Restaurants nieuwpoort

Au Bistro

Au Bistro is located on the renovated quay, within walking distance of the Markt and the fish market. Using daily fresh products, chef Laurent Ghys prepares innovative and tasty dishes for you in his open kitchen. Try poached farmhouse eggs with hand-peeled Nieuwpoort shrimps or the bouillabaisse made with North Sea fish.

Kaai 23, Nieuwpoort

www.aubistro.be

T 058 24 14 84

Bistro Partizaan

In this restaurant, located on the Kaai in Nieuwpoort, chef Dacian and his wife Corina are at the helm. Partizaan is all about real food for everyone and minimum distance, time or number of people between farm, boat and plate. A changing menu of meat, North Sea fish or veggie dishes.

Kaai 22, Nieuwpoort

www.partizaannieuwpoort.be

T 058 62 63 83

Closté

In this charming restaurant, chef Stef combines the pure flavours of the North Sea with the southern flair of Italy with playful boldness and artisanal precision. Without excess, without clichés but with passion, craftsmanship and a touch of showmanship.

Langestraat 115, Nieuwpoort

www.restaurantcloste.be

T 058 62 76 48

De Haven

Where the Markt and ‘t Palingkot meet, you will find restaurant De Haven. Sample their delicious shrimp bisque or shrimp croquettes. The menu in De Haven also offers daily fresh and seasonal fish dishes.

Havenstraat 3, Nieuwpoort

www.restaurantdehaven.be

T 0486 26 33 99

De Roos

Charmingly decorated restaurant on the Kaai where you can enjoy a lovely meal. Try their top-rated fish pan with delicious North Sea fish. The menu also features simple fish dishes that highlight the purity of the product.

Kaai 14, Nieuwpoort www.restaurantderoos.be

T 058 23 31 43

Eethuis

Milo

Eethuis Milo, on Nieuwpoort’s quayside, offers a small menu with a focus on daily fresh produce. Try the homemade shrimp croquettes or go for the ‘catch of the day’ with hand-peeled shrimp, mash and shrimp mousseline.

Kaai 11, 8620 Nieuwpoort www.eethuismilo.be

T 0497 41 65 02

Julien

Julien does things differently. No set rules here, no stress of choosing, just good food your way. Tapas ‘to share or not to share’, small plates, big flavours. Fancy something bigger? Their main courses are straightforward: seasonal, surprising, full of flavour and featuring delicacies from the North Sea. No fuss, just delicious. Julien is not just somewhere to eat. It is a place to experience, taste, connect.

Marktplein 1, Nieuwpoort www.julien-nieuwpoort.be - T 0477 07 24 45

MBistro

In their kitchen and at their table, at MBistro Mattias, Sofie and their team take you on a journey past green polders and vast fields, past vines and the foaming sea. Pure products, pure dishes, a pure moment. Chef Mattias loves being able to tell a story with a dish.

Sint-Sebastiaanstraat 15, Nieuwpoort www.mbistro.be

T 058 59 53 52

’t

Marmietje

Grilling, seasoning and marinating is the chef’s great passion. Exploring how to best display a product, fish or meat and serving it in a simple and honest way. Here ‘NoNonsense’, always quirky, always out-ofthe-box, only top regional products, full of passion and know-how and ... with a sea view.

Zeedijk 28, Nieuwpoort

www.tmarmietje.be

T 058 23 72 79

Tabl’O

Maya and her team welcome you to this cosy dining spot in Nieuwpoort-Bad, a house where you can relax, taste, enjoy an aperitif, sample tapas with homegrown products, creative dishes and original suggestions.

Sint-Bernardusplein 4, Nieuwpoort

www.tablo-nieuwpoort.be

T 058 59 68 40

Takai

Sushi bar with a South American twist (Nikkei style)! Enjoy delicious sushi with unique flavours and refreshing drinks like the pisco sour. Their dishes use North Sea fish such as Gyozas of cuttlefish, Nigri sea bass with marrowbone from Dierendonck, or go for miso costillar of sole (rib of sole).

Hoogstraat 24, Nieuwpoort

www.takaisushi.be

T 0472 55 37 38

Ter Polder

Between the sea at Nieuwpoort and the Polders, you can enjoy fine dining at this house of trust. Freshness and quality are paramount here. You are welcome here for lunch, a Jeanne-Panne menu or à la carte. Waterzooi of North Sea fish, Dover sole, ... are just some of the options.

Victorlaan 17, Nieuwpoort

www.restaurantterpolder.be

T 058 24 13 24

Vloed

In a cosy, trendy quayside on the Zeedijk, you can sample Dover sole, North Sea Bouillabaisse with rouille and toast. On Friday evening, you can opt for a ‘Seafood dish Royal’ (by reservation only).

Zeedijk 25, Nieuwpoort www.sandeshoved.be/nl/brasserie-restaurant-vloed

T 058 22 23 60

Wasserette

The facade gives a New York vibe and provides a taste of what’s to come: a different way of dining based on the philosophy ‘a meal should be an experience’. In the open kitchen, Chef Wibo prepares super fresh dishes using local produce and North Sea fish, of course. You can choose main courses but you can also share small dishes.

Markstraat 38, Nieuwpoort www.de-wasserette.be

T 058 59 77 11

Restaurants Middelkerke Westende

Kapelle

In the borough of Sint-Pieters-Kapelle, hostess and chef Evelyn will make sure that you will enjoy your dining experience, whether it’s just a quick lunch or a relaxed dinner. Evelyn chooses local products, from both the polders and the North Sea.

Diksmuidestraat 68, Middelkerke (Sint-Pieters-Kapelle) www.restaurantkapelle.be

T 0476 69 43 12

Marquize

Chef Pieter takes a seasonal approach at Marquize, working exclusively with fresh, high-quality ingredients. The menu at Marquize is all about the North Sea. Chef Pieter enjoys working with squid because it has a nice texture, is versatile and, above all, delicious. He also combines squid with grey shrimp. Henri Jasparlaan 175, Middelkerke (Westende) www.marquize.be

T 0469 63 94 10

Vlass

Hostess Tineke welcomes you. Guided by the seasons and with a love of fresh, local produce and North Sea fish, chefs Stefaan and Elien create exceptional dishes together. Sommelier Kenzo knows how to recommend the best wine with every dish.

Restaurants Ostend

Bar Foubert

From their open kitchen, Stephen and Anneleen serve turbot, brill or sea bass, cooked on the Molteni Rotissoire. They only work with daily fresh produce, preferably as local as possible, including shrimp from the O.62 or bycatch from other boats.

Christinastraat 47, Ostend www.barfoubert.be

T 0474 21 21 63

Belle de Jour

What you taste at this restaurant, housed in a beautiful 19th century building, is more than a seasonal palette of flavours. It is the intensity of the North Sea, the rich harvest of the terroir and juicy anecdotes from local producers. The daughter of a fisherman who once sailed to Iceland, Els grew up with the smell of sea air and a love for the pure product from the North Sea.

Madridstraat 9, Ostend www.belledejour.be

T 0479 36 09 05

Bierrestaurant Heerlijk

Bierrestaurant Heerlijk is a real find for beer lovers. Chef Kevin descends from an old Ostend fishing family. He honours his roots by creating authentic fish dishes that bring the North Sea to life on the plate. Hostess Vicky enjoys serving the appropriate beers to accompany them.

Nieuwpoortsesteenweg 893, Ostend www.bierrestaurantheerlijk.be

T 059 49 00 64

Bistro Mathilda

Bistro Mathilda is contemporary bistronomy, accessible cuisine but with a little bit more. At this top brasserie, you can enjoy classics like the ‘catch of the day’ with North Sea fish, sole meunière or perhaps the fried ray.

Leopold II Laan 1, Ostend www.bistromathilda.be

T 059 51 06 70

Botteltje

At beer restaurant Botteltje, you can taste delicacies from the North Sea, including ‘Trio of shrimps’, consisting of a mini tomato shrimp, shrimp bisque and 2 mini shrimp croquettes, prepared with the house beer Ostensche Strever Blond. The daily fresh shrimps come from the Vistrap (boats O.152 and O.190 operated by shipping company Desmit).

Louisastraat 19, Ostend

www.botteltje.be

T 059 70 09 28

Boucquez

At Boucquez, local produce and classic dishes are given a modern touch. Here they stand 100% behind local produce, short chain and sustainable fishing. A topper on the menu is cod ‘Ostendaise’. Or try their bouillabaisse with North Sea fish or ‘catch of the day’.

Troonstraat 83, Ostend

www.restaurantboucquez.be

T 059 50 82 04

Brasserie David

In this cosy little establishment, chef David and his wife Alexandra welcome you. Their menu features typical coastal delicacies with a twist. The chef likes to work with lesser-known fish species from the North Sea as well as North Sea shrimps. Some specialities on the menu include catch of the day, sea bass in coarse salt, ... There is also a special veggie menu.

Christinastraat 45, Ostend

www.brasseriedavid.be

T 0476 73 99 66

Café du Parc

At this brasserie in Ostend, the chef enthusiastically conjures up various culinary delights, including tasty shrimp croquettes, North Sea fish bouillabaisse, sole, ... Its authentic art deco interior and rich history are worth a visit in themselves.

Marie Joséplein 3, Ostend

www.hotelduparc.be

T 059 70 16 80

Atmospheric restaurant on Arms Square offering a seasonal menu. In fine weather, you can also enjoy the terrace. The suggestions always focus on fresh North Sea fish.

Wapenplein 6 B, Ostend

T 059 70 06 05

Cultuurcafé

De Grote Post

The dishes served in the Cultuurcafé, and during summer in the rooftop restaurant Panorama, are selected based on seasonal produce, the short chain concept, supply from local heroes and as much organic produce as possible. They have a nice selection of North Sea fish, including their famous North Sea vol au vent. There are also several veggie and vegan suggestions on the menu. . Hendrik Serruyslaan 18a, Ostend www.degrotepost.be/cultuurcafe - T 0496

De Golf

Restaurant with heated terrace on Mariakerke’s seafront. One of the chef’s specialities is the fish platter with different types of cooked fish. Indulge in these flavours with a sea view.

Zeedijk 146, Ostend (Mariakerke) www.degolfzeedijkoostende.eatbu.com T 059 50 00 19

De Vlasschaard

Restaurant De Vlasschaard is located in the centre of the picturesque village of Stene. No frills here, just honest food with friendly service and at good prices. The menu includes plenty of classics such as Ostend fish soup, sole, cod à l’Ostendaise. And during ‘Zee van Smaak’, you can try the North Sea strudel here, a crispy puff pastry filled with pieces of squid, among other things.

Oudstrijdersplein 5, Ostend (Stene) www.devlasschaard.be - T 059 80 38 01

Den Artisjok

Chef Sven prepares all the dishes fresh every day, from bread to desserts. Hostess Sofie ensures that you feel at home. You might want to try ‘monkfish chef style’, a classic that has been on the menu for years.

Troonstraat 121, Ostend www.restaurantdenartisjok.be

T 0479 61 99 67

Eaust

Eaust is Bram & Alicia’s new restaurant, after 22 years of Plassendale. On the Oosteroever, they welcome you with homemade classics, hospitality and pure flavours inspired by the tranquillity and power of the sea. The menu includes golden fried sole, ray wing, homemade shrimp croquettes,...

Vuurtorendok-Zuid 29, Ostend www.eaust.be

T 0472 49 52 05

Fort Napoleon

De Belevingsbrasserie

In this historic building in the heart of the dunes, you can taste their award-winning homemade shrimp croquettes (best shrimp croquette at the Shrimp Croquette Festival in 2023). Or you can try an Oriental fish casserole or Fish & Chips à l’Ostendaise.

Vuurtorenweg 13, Ostend www.fort-napoleon-brasserie.be

T 059 33 09 37

Frenchette

With its vintage treasures and art objects, the interior of this gastrobar is already worth a visit. In the sharing menu, the chefs take you on a journey through world cuisine, but not forgetting local products, North Sea fish and our terroir cuisine which invariably get a place of honour.

Madridstraat 12, Ostend www.frenchette.be

T 0468 49 60 78

Gastrobar Sam

At Gastrobar Sam in Ostend, everything revolves around taste, creativity and love for local produce. The menu features night-fresh, seasonal North Sea fish including squid, brill, sole and, of course, the caviar of the North Sea, the grey shrimp. Here they invariably serve the star of the show, the shrimp croquette, a recognised local product, prepared according to time-honoured tradition and with respect for their own region.

Van Iseghemlaan 60, Ostend

www.gastrobarsam.be

T 0473 55 59 38

HautHaut was awarded a Michelin star in 2025 and received the award of ‘the highest newcomer of the year’ from Gault&Millau with a top score of 15.5. In the Sky Tower, you can enjoy gastronomic delights at unprecedented heights on the 28th floor. Chef Dimitri Proost serves a sophisticated symphony of seasonal flavours. Haut is top gastronomy in a heavenly interior with a spectacular panorama.

Leopold III laan 2, Ostend

www.hautrestaurant.be

T 059 46 84 00

Le Bassin

At this atmospheric restaurant on the Visserskaai, chef Tom uses fresh, local produce. Check out the innovative, seasonal suggestions (meat, fish, veggie). As ambassador of NorthSeaChefs, chef Tom works exclusively with fish from the North Sea, while also focusing on lesser-known fish species. Try their delicious Bouillabaisse à L’Ostendaise.

Visserskaai 1, Ostend www.hoteldubassin.be

T 059 70 33 83

Lizette & Lucien

Lunch restaurant Lizette & Lucien was awarded Gault&Millau’s 2024 social/human award. This restaurant offers opportunities to people with disabilities, providing a changing menu that also focuses on North Sea fish e.g. a steamed bun with squid tempura, salty mayo and samphire.

Madridstraat 10, Ostend www.lizettelucien.be - T 0492 72 35 46

Lusitania

Lusitania has long been a household name on the fishing quay, particularly known for their daily fresh fish preparations. The modern design of the restaurant revolves around the theme of ‘the fisherman and the sea’. At this restaurant, you can feast on classics like daily-fresh Ostend shrimps from the O.62, homemade shrimp croquettes, tatty porridge, North Sea bouillabaisse ‘Lusitania’,

Visserskaai 32, Ostend www.restaurant-lusitania.be

T 059 70 17 65

Mange Tout

Mange Tout’s menu changes according to the rhythm of the seasons. It offers surprising new flavours and combinations, perfect for trained taste buds and those who love the sea with its saltiness. Only working with North Sea fish, Chef Peter also enjoys using lesser-known fish, something that is very much appreciated by his customers.

Visserskaai 22, Ostend www.restaurantmangetout.be

T 059 50 07 14

North

Popular seafood restaurant in Mariakerke overlooking the North Sea. The focus here is on local, seasonal ingredients and experimenting with well-known and lesser-known fish species prepared with care and passion. Try the ‘fish of the day’, their ‘spread with Ostend shrimps’ or their award-winning homemade shrimp croquettes.

Zeedijk 137 C, Ostend www.restaurant-north.be

T 059 80 07 59

Ocean

Near Casino-Kursaal, Ocean lives up to its name. A true culinary ode to the sea, this tasty spot knows how to charm any gourmet. With a beautiful view of the briny water, you can experience that wonderful holiday feeling all year round. At lunch and dinner, everyone can feast on fresh produce from land and sea.

Albert I Promenade 64, Ostend www.oceanoostende.be

T 059 70 66 24

Petrus

Since 2003, you can find typical brasserie cuisine here. The chef uses local products such as fresh North Sea fish including rich fish soup, monkfish, ... You will find this establishment in the heart of Ostend, at the railway station and with stunning views of the magnificent St Peter and Paul church. When the weather is fine, you can relax on the large sun terrace.

Sint-Petrus en Paulusplein 8, Ostend www.petrusoostende.be

T 059 33 48 00

STORM

Restaurant STORM introduces you to the versatility of the often unexplored North Sea and Polders. Well-known and lesser-known fish species are processed here from head to tail, with nothing going to waste. On your plate, you will only find seasonal produce often with a nod to Asia and Scandinavia. Check out the suggestions of NorthSeaChef Michiel and hostess Nathalie. Come seatoxing in Ostend.

Hendrik Baelskaai 21, Ostend www.stormoostende.be

T 059 28 02 61

’t Ostends Café

‘t Ostends Café is a bistro focusing on French and Belgian specialities. The bistro uses high-quality, seasonal, local produce to make its seafood dishes, including cod à l’Ostendaise, Croque Sesiel (with shrimp),...

Visserskaai 29-30, Ostend

T 0489 98 13 31

’t Vistrapje

‘t Vistrapje has been a feature in Ostend since 1980. They bring the sophistication of French cuisine, enriched with a contemporary touch. Since 2017, chef Caroline has been at the helm. With great passion and dedication, she continues the culinary tradition of the house. The menu includes various changing North Sea dishes e.g. North Sea bouillabaisse, Sole Ostendaise, ... Visserskaai 35, Ostend www.tvistrapje.be

T 059 80 23 82

Toi Moi et la Mer

As NorthSeaChef, chef Christophe only serves fish and shrimp caught by local coastal fishermen. He works with the ‘catch of the day’ and the Ostend grey shrimp from the Dini O.62. You can try the menu Beach Walk ‘La Mer, Elle et Moi’. At midday, enjoy lunch à l’Ostendaise or Lunch ‘Les filles du Bord de Mer’.

Albert I Promenade 68, Ostend

www.toimoietlamer.be

T 059 80 66 13

Toope

Toope is a trendy establishment on the Groentemarkt in Ostend. Toope is all about daily fresh and local produce. A nice set menu is complemented by suggestions. North Sea fish including Dover sole and shrimp are supplied by neighbouring ‘Vishandel Luk’. In fine weather, you can sit in the sun on the spacious terrace.

Groentemarkt 11, Ostend

T 0477 24 87 89

Villa Ostinato

At Villa Ostinato, experience and enjoyment take centre stage. Honest, carefully selected products and a nod to local markets are on the menu. The elegant atmosphere of the beautifully renovated Belle Epoque building (and part of a former brewery) goes hand in hand with the refined fine dining concept.

Karel Janssenslaan 10, Ostend

www.villaostinato.be

T 0476 77 61 47

Vincl’O

In the evening, this living room restaurant serves a delicious tasting menu that changes every fortnight. Lunch is also available at weekends. Chef Vincent gets creative with local produce and delicacies from the North Sea.

Christinastraat 61, Ostend

www.vinclo.be

T 0487 15 20 05

Restaurants Bredene

De Blauwe Sluis

De Blauwe Sluis was given a complete makeover and the establishment now exudes a warm, contemporary atmosphere. Enjoy Belgian classics indoors or outside on the cosy terrace or choose the changing seasonal tasting menu. Try bourride (North Sea fish - shellfish - aiolipotatoes), sole,...

Brugsesteenweg 176, Bredene www.blauwesluis.be

T 0476 32 93 94

Equus

Cosy restaurant/bar with gorgeous sun terrace near the equestrian centre Ruitershof. Besides fresh Belgian cuisine, it also serves pastas, tapas and burgers. During ‘Zee van Smaak’, Southern pasta with squid is on the menu here.

Sluizenstraat 133, Bredene www.equusbredene.be

T 0456 83 89 45

Harbour’s Kitchen

As a fisherman’s daughter, chef Kim’s passion for North Sea fish is deeply rooted. At Harbour’s Kitchen, this love of the North Sea is reflected in the dishes. Their ‘Dover sole à volonté’ on Thursday is an absolute hit. There is also the ‘Fisherman’s Palette’, a selection of the best fish of the day, straight from the sea to your plate. Or taste ‘brill and shrimp’ during

Restaurants De Haan Wenduine

Bistro Place Royale

In the beautiful 1912 Grand Hotel Belle Vue, Chef Didier and Emile welcome you to bistro Place Royale. Join us for a delicious dinner inspired by the sea and prepared with the best products from our region. The menu features lots of delicacies from the North Sea including sole Meunière, redfish ceviche, ...

Koninklijk Plein 5, De Haan (Wenduine)

www.hotelbellevue.be/bistro-place-royale

T 059 23 34 39

Casanova

Casanova is fine dining on the waterline. In a cosy, contemporary setting with an unobstructed view of the sea, you will enjoy fine dining with a creative southern touch that highlights the treasures of sea and polder. Classic and timeless, their North Sea menu includes shrimp croquettes or salad with grey shrimp from shipping company Desmit, followed by sole meunière or turbot steak. And to finish, a monthly changing dessert.

Zeedijk-De Haan 15, De Haan www.casanova-dehaan.com - T 059 23 45 55

De Kruidenmolen

Hospitality and customer focus are paramount here. The menu features both seasonal suggestions and classics, honest dishes where the product takes centre stage. And as an ambassador for the NorthSeaChefs, sustainable fish, lesser-known fish species and bycatch from the North Sea are obviously on the menu.

Dorpsstraat 1, De Haan (Klemskerke)

www.kruidenmolen.be

T 059 23 51 78

Eatery

Poincaré

At Poincaré, chef Dean De Laet serves inventive and creative dishes. The menu features various dishes from the North Sea including Dover sole, plaice fillet, ... During ‘Zee van Smaak’, you can try deep-fried sole strips. This is a dish which taught the chef to eat fish as a child. He gives it his own touch with a homemade tartar sauce upgraded with beach crab.

Delacenseriestraat 21, De Haan (Wenduine) www.poincare-eetboetiek.be - T 050 42 32 78

Le Kok sur Mer

Chef Jean-Philippe likes to pamper you gastronomically in his atmospheric restaurant in Vlissegem. He has a penchant for local produce from the hinterland and seasonal fish from the region. Try the Bib Gourmand menu or the Kok sur Mer menu, for example.

Warvinge 49, De Haan (Vlissegem) www.lekoksurmer.be

T 059 43 09 70

Lepelem

Chef Christopher likes taking inspiration from the treasures of the North Sea. For him, the North Sea is not just a source of fish and shellfish, it is the soul of the kitchen. He also loves the flavours it provides. He chooses seasonal produce from local suppliers. Lepelem - enjoy indoors as well as outdoors on the terrace.

Brugse Baan 16, De Haan www.lepelem.be

T 059 44 77 31

‘t Molenhuys

Bistro ‘t Molenhuys is a cosy, rural miller’s house with a unique garden terrace. The menu features regular but also changing, seasonal suggestions. Connoisseurs adore chef Jean-Philip’s North Sea bouillabaisse. But judge for yourself!

Vijfwegestraat 16, De Haan (Vlissegem) www.bistromolenhuys.be

T 059 43 68 86

Villa

De Torre

Fish and seafood restaurant serving honest, healthy food and drinks in one of the most authentic Belle Epoque villas on the Coast.

Providing optimal value for money, the restaurant focuses on basic raw materials and the environment, always respecting local products.

Memlinglaan 2, De Haan

www.villadetorre.be

T 059 23 59 50

In this cosy corner restaurant in Wenduine, you can relax and enjoy honest, pure cuisine with seasonal products and fish from our region. Made possible in the informal, cosy atmosphere of Yelo restaurant. Chef Jessica changes her menu every three weeks.

Pauwaertstraat 13, De Haan (Wenduine)

www.restaurantyelo.be

T 050 73 63 73

Restaurants

Blankenberge

Cabo

Beautifully situated overlooking the harbour, you can enjoy fresh, local produce here. If you like classics from the North Sea, choose the fishermen’s menu. Or check out the ‘catch of the day’.

Wenduinsesteenweg 1, Blankenberge www.cabo-clubrestaurant.be

T 050 41 27 59

Huisje van Majutte

Huisje van Majutte is an authentic fisherman’s house from 1775 (listed monument) with a rich fishing past. At this unique location, sample the artisanal shrimp croquettes made according to an ancient family recipe (3 generations)

Breydelstraat 10, Blankenberge www.majutte.be

T 0476 39 60 61

L’Empereur

Cosy, small restaurant on the seafront. Chef Guy bases his menus on what is available on the day. Delicious, traditional dishes with a focus on delicacies from the North Sea.

Zeedijk 63, Blankenberge www.lempereur.webnode.nl

T 0496 23 15 24

Oesterput

The Oesterput’s good name and reputation extends far beyond Blankenberge, where the Devriendt family started their seafood business five generations ago. The Oesterput is the place to enjoy lobster, oysters, fresh fish or an exquisite seafood dish. Every month, they also highlight a different North Sea fish.

Wenduinse Steenweg 16, Blankenberge www.oesterput.com

T 050 41 10 35

Onism

Onism, or the awareness of how little of the world you will experience in your lifetime. Which is why Korneel and Stefanie bring some of the world to you. Onism is world cuisine in an inspiring interior and a love for daily fresh fish from the North Sea.

Graaf Jansdijk 5, Blankenberge

www.onism.be

T 0468 31 91 04

Oosterstaketsel

Beautifully located at the head of the Oosterstaketsel overlooking the sea. They use local fish, for example in their famous fish soup. The dishes on the menu largely depend on what the fishermen catch.

Zeedijk 350, Blankenberge

www.oosterstaketsel.be

T 0476 66 49 98

Victory

This former fishing pub on Blankenberge harbour has become a restaurant/bar. Victory has been around for 45 years and it is now the 3rd generation that runs the business. Specialities include North Sea sole, sea bass in salt crust, Plateau Royal,... There are also seasonal suggestions throughout the year.

Franchommelaan 60, Blankenberge www.restovictory.be

T 050 41 44 79

Restaurants Zeebrugge

’t Werftje

‘t Werftje has been a fixture on the coast for decades. Recently they have been welcoming guests to a new, atmospheric venue that combines the charm of the original premises with a fresh, modern touch. Here, they only use daily fresh fish and honest, local products, and this has been the same for generations. ‘t Werftje is no ordinary restaurant. It is a tribute to our fishermen, our history and our coast. Each plate tells a story.

Omookaai 8, Zeebrugge

www.twerftje.be

T 0497 55 30 10

The

Blue Lobster

In this stylishly decorated restaurant overlooking Zeebrugge marina, you can try delicious, daily fresh fish dishes including a generously-filled North Sea bouillabaisse, North Sea lobster, Zeebrugge shrimp croquettes, ... Chef Gilian has a direct line to the fishermen so everything is the freshest it can be.

Werfkaai 1, Zeebrugge

www.thebluelobsterzeebrugge.be

T 0468 17 31 39

Tijdok

Chef Marianne comes from a fishing family. Which is why 95% of the restaurant’s menu consists of North Sea fish dishes served in the most authentic way. Like Zeebrugge potatoes filled with hand-peeled shrimps, North Sea fish bouillabaisse, creative squid dishes (squid croquettes and squid fritters), sole on the bone, etc.

Tijdokstraat 16, Zeebrugge www.tijdok.be

T 0476 59 65 20

Restaurants Knokke-Heist

Bartholomeus

Chef Bart Desmidt, born and raised on the Zeedijk in Heist, grew up surrounded by fishermen. His grandfather, uncles and cousin were all fishermen. This two-star restaurant has been using only North Sea fish for 31 years. Its 19-seat restaurant has an open kitchen. Guests watch the entire process from filleting the fish to cooking. Bartholomew is an absolutely top venue for fine dining.

Zeedijk-Heist 267, Knokke-Heist www.restaurantbartholomeus.be

T 050 51 75 76

Côte Belge

Located in Ramskapelle on the Leopoldskanaal, ‘the blinker’. Here, bar food, gourmet dishes and classics go hand in hand. All products are fresh daily and seasonal and the menu obviously features many the North Sea delicacies.

Sasstraat 53, Knokke-Heist www.cotebelge.be

T 050 51 26 91

Lakeside Paradise Bites

At this unique location overlooking the dune lake and green surroundings, you can enjoy delicious, healthy and varied food. You can choose sharing starters, a dish from ‘Chef’s Corner, for example a skin-fried sea bass, or a dish from the ‘veggie corner’ menu. During ‘Zee van Smaak’, home-made North Sea bouillabaisse with rouille and finished with aniseed is on the menu.

Duinenwater 41, Knokke-Heist www.lakesideparadise.be/bites - T 050 60 60 35

Lispanne

This family-run business has been around for almost 50 years and is known for classic and contemporary creations based on the rhythm of the seasons. The absolute classic on the menu is the sole meunière with tasty hand-cut fries and fresh homemade mayonnaise.

Jozef Nellenslaan 201, Knokke-Heist www.lispanne.be

T 050 24 16 78

Luxo

Cosy, romantic restaurant on the Zeedijk-het Zoute. In the restaurant or on the trendy beach terrace overlooking the sea, enjoy freshly prepared dishes where the chef is inspired by the seasonal supply of local produce. The menu includes fried North Sea sole (550 gr) meunière, San Marzano tomato with hand-peeled Zeebrugge shrimps, North Sea turbot grilled on the bone, ...

Zeedijk-het Zoute 805, Knokke-Heist www.restaurantluxo.be

T 050 60 89 75

Old Fisher

Chef Dirk Defruyt values simplicity, style and purity. Born and raised near the North Sea, he cannot help but serve fresh produce. Fish, meat and game are all featured. Pure ingredients, enthusiastic service and a modern trendy setting guarantee a unique culinary experience.

Heldenplein 33, Knokke-Heist www.oldfisher.be

T 050 51 11 14

Pavillon Terre-Mer

In the Pavillon Terre-Mer restaurant at Pavillon du Zoute, chef Sébastien Charlemagne serves traditional Belgian-French cuisine with a modern twist: a variety of delicious dishes based on quality and seasonal products from the region and North Sea.

Bronlaan 4, Knokke-Heist

www.pavillonduzoute.be

T 050 61 10 61

Schildia

Would you like to enjoy the sea air and combine it with dinner at a beautiful location with a terrace by the sea? If so, Schildia comes highly recommended. The menu features French-Belgian specialities with North Sea fish, among others. Their fried sole has been awarded 10/10 on several occasions.

Zeedijk-Heist 250, Knokke-Heist www.schildia.be

T 050 51 50 58

Tablàvins

As the name suggests, wine lovers are in for an extra treat here. The cuisine is Belgian-French and chef Geoffrey Adam enjoys working with North Sea fish including turbot on the bone, fillet of perch, weever, ... During ‘Zee van Smaak’, the 3-course lunch will include a squid starter and

Know your coastal culinary classics

Want to visit a culinary food festival? Dine by the sea with fresh daily produce? Or combine experience and tasting? The following recommendations will guide you.

SHRIMP CROQUETTE FESTIVAL

2ND WEEKEND OF OCTOBER

OSTEND, ACEG WELLINGTON HIPPODROME, KONINGIN ASTRIDLAAN 10

Is the grey shrimp the rock star of our Coast? Tickets for the shrimp croquette festival fly out as quickly as summer festival tickets. Got your ticket in time? If so, you will be able to feast on artisanal Ostend shrimp croquettes, a recognised Flemish regional product. Don’t forget to vote for your favourite croquette. .

SHRIMP MONTH

1 TO 31 OCTOBER

Nieuwpoort, various locations

The grey shrimp is one of the absolute foundations of the Nieuwpoort fishing industry.

During Shrimp Month, numerous activities focusing on the Nieuwpoort shrimp are organised. You will learn the various ways in which shrimp are caught, how they are peeled and how you can then prepare and eat them, of course! During Shrimp Month, a selection of Nieuwpoort restaurants present their favourite shrimp dish and local fishmongers sell this delicacy for tasting at home.

SHRIMP FESTIVALS OOSTDUINKERKE

THE LAST FULL WEEKEND OF JUNE

Fabiolaplein, Oostduinkerke

Celebrate the caviar of the North Sea together with shrimp fishermen on horseback. Follow the Belgian Shrimp Peeling Championships on Saturday, discover old crafts at the folklore market and taste the famous shrimp soup of the Royal Order of the Horse Fisherman. Trek to the beach with the horse fishermen and their carts on their way to catch shrimps. Don’t miss the traditional sea blessing on Sunday. The finale of the festive weekend is the Shrimp Parade, with floats, marching bands and traditionally dressed shrimp fishermen.

NORTHSEACHEFS

Cod or sole are delicious, but there are so many appetising alternatives. Thirty North Sea Chefs research lesser-known, underrated fish species and support sustainability. Ever tasted ling or pouting?

www.northseachefs.be

HET LEKKERE WESTEN

The best from the sea, as well as the tastiest from the land? The chefs at Het Lekkere Westen enthusiastically dedicate themselves to spoiling you with top products from the short chain. Another 11 new addresses were added this year

www.dekust.be/proeven/ lekkere-westen-chefs-de-kust

GAULT&MILLAU KNOKKE-HEIST

Knokke-Heist is the only municipality in the world to have its own Gault&Millau guide. The guide offers a wide selection of the best culinary experiences in KnokkeHeist. From sophisticated Michelin-starred restaurants to cosy bistros, the guide is a must-have for foodies looking for gastronomic delights.

www.atasteofknokkeheist.be

OSTENDAISE - NORTH SEA FOOD FEST

JUNE 2026

Taste the best of Ostend during this top gastronomic event by the sea. Local chefs – from renowned restaurants to young culinary talents – bring the richness of the North Sea straight to your plate. At the atmospheric Zeeheldenplein, enjoy pure flavours, a summery vibe, and a unique view of the sea.

HAVENFEESTEN BLANKENBERGE ASCENSION WEEKEND

Experience the authentic fishermen’s atmosphere during the lively Harbour Festival in the heart of Blankenberge. For four days, the harbour buzzes with maritime traditions, cooking demonstrations, crafts, music, and nostalgia. A celebration for young and old, where the sea, folklore, and togetherness come together.

Podcast ‘From sea to plate’

Where does the fish in the shop, in a restaurant or on your plate come from? In this series of eight episodes, podcast host Line Ellegiers takes you into the wonderful world of fishing and seeks out authentic stories, traditions and anecdotes from fishing and maritime life. In eight episodes, you follow the route that a tasty piece of fish takes from sea to plate.

The fisherman and his family

In the first episode, host Line travels with the Savels fishing family.

The shipowner and the fish auction

A look behind the scenes at the shipowner and the fish auction, Line tells you all about it in episode two.

Fish wholesale

Mike and Danny from fish wholesaler Chef’s Secret introduce you to the daily life of the fish wholesaler.

The fish shop

In episode four, Line visits Agnus Wittevrongel at the well-known fish shop Mare Nostrum in Koksijde.

Vistrap Ostend

Life at the Vistrap in Ostend. Line talks to Dini Bogaert and learns all about the Vistrap.

The shrimp trawler

Shrimp trawler Johny has been catching shrimps at sea for years. In this episode, you will learn all the tips, tricks and trivia of shrimping.

The chef

What is chef Emin’s kitchen secret (Julien restaurant in Nieuwpoort)? Line finds out in this episode.

Maritiem Instituut Mercator

The final episode takes Line to the Mercator Maritime Institute, a school where future trainee fishermen are taught. Take a listen!

The Coast practical

COASTAL TRAM AND TRAIN

The coastal tram - the longest tramway in the world! - takes you quickly and safely from Knokke to De Panne. Train stations can be found in De Panne, Koksijde, Ostend, Blankenberge, Zeebrugge and KnokkeHeist.

dekust.be/praktisch/de-kusttram

STAYING BY THE SEA

Book your stay on the Coast, directly with the best conditions at dekust.be/slapen

WALKING AND CYCLING

The cycling and walking networks pass the most beautiful natural areas and fascinating cultural attractions. In each resort, you can discover hidden architectural gems via the heritage walks.

dekust.be/wandelen

COASTAL PASS

Don’t miss out: the free Coastal Pass provides a host of discounts and benefits at more than 30 attractions, museums, theme parks, expos and excursions.

Download for free at www.kustpas.be

COASTAL MAP

Shows all the activities taking place on the Coast. Available for free at the tourist offices or via shop.westtoer.be

COASTAL WEATHER

It’s been proven more than once: the sun shines more by the sea. Check the weather on the coast via the webcams. kustweerbericht.be

COASTAL AGENDA

Prefer to visit the museum, discover triennial Beaufort, go to a festival, concert or theatre performance? The coastal calendar ranks all events by seaside resort. Handy! dekust.be/doen/agenda

TOURIST OFFICES

Looking for extra practical info or great tips? In every coastal municipality, you can visit one or more welcoming information points and tourist services.. dekust.be/praktisch/toeristische-diensten

FEASTING ON A SEA OF FLAVOUR

Fillet of brill in grape leaf, miso costillar of sole, sole à la Grenobloise, Bomba de la Mer du Nord (with shrimps), brill on the spit, squid in its own ink, North Sea strudel,... these are just some of the many creations you can taste during Zee Van Smaak.

Between 15 September and 15 October, more than 100 chefs on the Coast will conjure up tasty dishes for you to taste. The main focus here is on VLAM’s autumn fish (brill, sole and squid) and, of course, shrimp. Is your mouth watering already? Discover all the restaurants at www.dekust.be/ proeven/zee-van-smaa k. Now all you need to do is book a table and enjoy.

www.dekust.be

Westtoer head office - Coastal regional operation

Koning Albert I-laan 120, 8200 Sint-Michiels (Brugge)

T: +32 (0)50 30 55 00