The best restaurants Zwevegem

Here everything is fresh and combined with great skill by chef Jonas Aernout and his team. The dishes are changed regularly so that you can always enjoy seasonal products. Among the dishes to share are the famous nachos with spicy tomatoes, Italian ham, croquettes, mini-pizzas or fried shrimps. At lunchtime, you can also try more traditional dishes such as fillet of sea bass with buttermilk purée or beef tartar. A very high quality place.

We're far from the cliché of the seaside brasserie here, despite the vintage tiles on the floor. It's a resolutely contemporary bistro with a decor that's very much of its time (wood, copper...) and a menu that includes classics (excellent shrimp croquettes), tapas, burgers... but also themed evenings (sushi, steak, etc.), microbrewery beers, cocktails and, above all, the gin n'tonic that the house has made a specialty of. The interior is warm and inviting, but it's on the terrace facing the sea that we prefer to relax.

At the head of the Locàle team are two men: former chef of the famous Kok au Vin, owner and host Jürgen Aerts, and chef Hendrik Dequeker. Mixing local cuisine with influences from around the world (Asia, the Mediterranean...) but always in season. Here, all produce is sourced from responsible, local agriculture, a "short circuit" concept. In a warm bistro atmosphere, dishes are for sharing. It's fun and uninhibited, just the way we like it. It's also Bruges' new culinary spot, so reservations are highly recommended.

The Kaffee Damast is a friendly, trendy bistro. It's the perfect place for an aperitif with tapas, a brasserie dish or even a simple coffee break. Even if you're not planning to visit the Texture museum (which would be a mistake, after all...), drop in for a visit to this designer brasserie, which is pleasant and sometimes even musical. Concerts are regularly held here, including the VlazzJazzJamsession on the^3rd Sunday of the month.

The kingdom of Siam, the ancient name of Thailand, is featured in this small restaurant, which is always full (remember to make reservations). The owner is Thai and infuses an authentic taste into the plates, which are also very copious and affordable, while the Flemish owner is friendly. It didn't take us long to turn this into a canteen, as the people of Bruges have decided. The Tom Yam soup with shrimps and the Khung maksaman with chicken and yellow curry were delicious. We also recommend the Thai assortment as a starter to discover new flavors.

Thierry Cornelis and his wife Tjorven created De Kelle, which means "little sea". It is in fact this small channel found at low tide, between two sandbanks, where shrimp fishing is practised. Thierry also runs the hotel school in Koksijde. The chef starts from a classic base and adapts his recipes according to the succession of seasons, with southern touches in the summer and a more particular emphasis on regional products in the winter. Recently a welcoming garden was added to this beautiful place.

Welcome to this beautiful house with its quiet terrace under the trees. If the weather's gray, you'll find comforting benches and cushions to stretch out your arms. The setting is bright and tastefully decorated. The menu is seasonal, ultra-fresh and fairly traditional: beef carpaccio, porcini and pine nut ravioli, baked salmon and peas, grenailles... On the sweet side, the salted butter caramel ice cream is a success. Within these walls, you'll find a concept store selling decorative objects, clothes and books for hipsters.

The Hotel Damier, with its rococo facade, offers gourmet dining of the highest quality, tastefully decorated by the De Coene brothers in shades of green and wood that blend perfectly with the green plants and paintings. Large chandeliers, a soaring glass ceiling and wooden floors shape this noble room. The very nouvelle cuisine plates are colorful assemblages as delicious as they are beautiful! Aesthetically pleasing, with emulsion sauces alongside meats and fish cooked to perfection. Brasserie dishes, on the other hand, are less sophisticated.

This tapas and aperitif bar is the perfect place to share a meal with friends. The interior features rustic-style wooden furniture, as befits a tapas bar, but the deep emerald-green walls give it a contemporary touch. More than tapas, it's small dishes to share. We take a trip around the world of cuisine with American-style fried chicken, portobellos topped with tomatoes and feta, or a seasonal suggestion like Thai mussels. Smart move: one portion is enough for two.

It is on the former site of the Picanol factory, a famous Belgian loom manufacturer, that the restaurant De Fonderie was established. This brasserie is the trendy place in town. The decoration is very design, and the atmosphere is rather lounge-like. The interior terrace is very pleasant. On the menu, discover traditional but revisited Flemish flavours. The fish from the North Sea have a place of choice, in soup, in filet or in carpaccio. Entrecôte, hamburger royal and vol-au-vent will delight meat lovers.

In an elegant room with exposed brick walls, Amphora is a renowned restaurant in the eponymous hotel in Poperinge. It serves cutting-edge local specialties in sauce that curious epicureans will be delighted to try. Starters include shrimp croquettes with parsley or fried langoustines in a herb sauce; main courses include Poperinge eel with Bumblebee beer and butter sauce, pork cheek stew with triple St. Bernardus sauce, North Sea fish cassolette... The choice is vast and appetizing.

It's the restaurant that keeps Courtraisians coming back for more (reservations are recommended). Come for a quick lunch, or take your time for dinner in the evening. In a wood-panelled room with contemporary lighting, a young, smiling and efficient team is on top form. There's something for everyone: meat lovers (with the house burger), piscivores (cod and quinoa) and vegetarians (Big Peppa, a bell pepper stuffed with cheese, vegetables and walnuts). An inventive and cheerful cuisine. Special mention for the giant mellow-cakes for dessert!

Unique in Belgium, this rotunda sits at the end of a jetty that plunges more than 300 meters into the sea. Built in 1894, destroyed and restored more than once, the jetty is currently being restored to its 1930s appearance. In the meantime, you can still enjoy its restaurant, with its 360-degree panorama of the sea and beach. You can follow the rhythm of the tides while enjoying honest brasserie dishes, devouring a waffle after a stroll or just having a coffee or a drink for fun. A coastal icon!

Need a good breakfast? A quick, healthy lunch, a snack of crêpes or waffles, or simply a cup of coffee? Juliette is there. Well, rather than a Juliette, it's Sofie the hostess who offers you her menu of coffees and hot drinks of all kinds, fresh dishes at lunchtime, sweet treats in the afternoon and a few selected alcohols at aperitif time. The place is small, uncluttered, Scandinavian-style, but welcoming, with a few places on the street in fine weather. Remember to book in the morning.

Located right next to the Grand Place, this Brazilian sandwich shop is full of good cheer, offering hearty, delicious sandwiches and salads at low prices. Some are vegan, others are spicy, but all are prepared with fresh produce. The compositions are rather classic, but enhanced by a really varied and vitamin-packed crudités. There are also a few Brazilian specialties, such as pão de queijo, coxinha or bolinho de bacalhau, the fried appetizers so common in Brazil, and breakfast pastries.

Attention cult address! Regulars at 't Werftje are full of praise for this little restaurant, whose history dates back to 1905, when the port of Zeebrugge was founded. The Preem family is at the helm, and has preserved the old-fashioned atmosphere beloved of dockers and fishermen. What's on the menu? Shrimp croquettes, fish soup with rouille and crab salad gun. The chef may advocate simple, unpretentious cooking, but his dishes are nonetheless brilliantly executed.

This café, named after the film starring Catherine Deneuve, focuses on refreshing, inventive bistro cuisine. Never disappointing, with no unnecessary frills, the dishes sublimate beautiful flavors, especially steak, cooked to perfection here on its bed of arugula, as well as fish of course, married with original vegetal flavors. There are also world cuisine specialties, such as pad thai and vegetarian dishes for those looking for light, flexitarian fare. Trendy atmosphere and decor, beautiful day and night.

It's not easy to find a place to eat here, as the address is well known to the locals. What's more, its location, on the edge of the town center and 100 m from the Casino, makes it an ideal stopover, especially on the terrace. The speciality? The fish soup, divine and rich in North Sea fish, the seafood poêlées with lobster sauce are just as famous as the salads, hearty and light in summer, or the croques forestiers, for big eaters, all at low prices. The house's other secret weapon is its fresh crêpes, especially the strawberry crêpes in season, which are bursting at the seams.

Bas and An both have extensive experience in the restaurant business. They have just opened a table in the magnificent cloister of a former clinic. On the plate, while portions are limited, this choice guarantees the freshness and seasonality of the products, which are sublimated in detail. In autumn, for example, you can enjoy marinated mackerel as a starter, rosemary lamb with a legume salad as a main course, finishing with a delicious rhubarb ice cream with yoghurt and honey. The flavors are well-balanced and the dishes elegantly presented.

A gastronomic oasis with an extensive wine cellar, it is one of the undisputed stars of the coast, with two stars in the Michelin guide. First of all, it is the story of a chef, Stefaan Buyens, whose diplomas as Master Sommelier of French Wines (or maître-queux) counts 600 wine references on the wine list! He is also an artist whose plates titillate the eyes as much as the taste buds. The magic words of lobster, caviar or truffle punctuate with force a seasonal cuisine, even market cuisine, tinged here and there with a hint of exoticism.

When you enter this dark, contemporary restaurant, you expect to find sophisticated dishes. And that's exactly what you'll find at this contemporary restaurant, which does a marvellous job of cooking fish and seafood, as well as meat carpacci. For starters, take a look at the scallops with braised chicory and pata negra, or the beef carpaccio with arugula and parmesan, followed by a filet of grilled sea bass with braised asparagus. You'll be salivating over it and have more appetite than a barracuda, that's for sure.

A nice little spot for lunch: you can sit on school chairs in a room that's always full, or at the counter, like the line of lunchtime diners. In fine weather, there are also pleasant outdoor tables. Here you can eat on the run: a salad, pasta or a light lunch, brimming with fresh, well-sorted and deliciously seasoned vegetables. Affordable, adorable and personable, especially when you see the team busy in the open kitchens.

At the helm of the Blue Lobster... a passionate chef, Gilian Van Loo, who has found Zeebrugge the ideal place to express his talent and inventiveness. Thanks to the proximity of the port, the chef is able to focus on short supply chains, offering quality and freshness. In fact, he only works with fish from the North Sea. His idea is not only to offer the usual species such as sea bass or mackerel, but also to introduce lesser-known species such as common whitefish or silver whiting. Specialties: bouillabaisse and North Sea lobster.

This family-run hotel-restaurant just a stone's throw from the beach is all about relaxation and a vacation atmosphere. Its best feature is the Aquafit Center, with a large indoor pool, sauna and whirlpool. The rooms are all different. Some have pretty pictures on the wall, while the luxury suites have a terrace and whirlpool bath. The hotel also offers family suites and individual villas for greater privacy and space. To complete a detox stay by the sea, the restaurant offers vegetarian and vegan alternatives.

This Casanova will charm you in an instant! This gourmet restaurant on the seafront overlooks the beach and the North Sea, where the products are magnified on the plate. Start with prawns (fresh or in croquette form), continue with Ostend-style plaice or North Sea bouillabaisse, and finish with a soft chocolate fondant, all served in a bright, contemporary room lit by sunshine and hints of orange in the decor (I hear this color whets the appetite).

Located in an elegant room (of the Carnac hotel), the lobster specialties have established the reputation of the house, with all the sauces: way beautiful sight, with garlic butter or lemon, with tomato and basil. During our visit, we tasted the homemade fish terrine and the lobster bisque as a starter, and as a main course, a classic of the most efficient, sole meunière, nicely prepared and delicious. As for the meat, the filet with pepper and cream sauce or the crown of lamb with garlic and rosemary stand up well. A tasty cuisine at fair prices.

It looks like a fisherman's hut, it's tiny and cute. You'll find the widest selection of this North Sea specialty, belegde broodjes, filled breads in short, many made with the catch of the day at rock-bottom prices. There are even hot breads and paninis. A lovely discovery, open only in the morning and at lunchtime. We recommend making an assortment to sample the various specialties, and taking it away for a picnic on the beach.

It is in the enchanting setting of the former Château van Merris that the restaurant Manoir Ogygia welcomes its guests for a gastronomic and romantic dinner. If you can't afford to stay there, treat yourself to the luxury of a dinner. Depending on your desires and your budget, the chef offers you a bistro menu or a more refined menu per evening, no more. Only with fresh seasonal products, whose menu evolves with the seasons and according to the creativity of the chef at the stove. The service is worthy of the greatest restaurants, the wine list is top-notch.

Situated at the top of the famous chairlift linking Mont Rouge to Mont Noir, this no less renowned establishment offers an exceptional panorama of the Flanders plain through its bay windows. Chef Joris Mylle's gourmet cuisine of the highest standard is served in the large dining room, which combines rustic chic with contemporary touches. The wine list pays homage to the most beautiful regions of France, but here you can also taste wine produced on the nearby vineyard plots.

The sober, stylish interior exudes a hushed, warm ambience, enhanced by the open fire. Lady chef Christa Cappelle is supported by her husband Rik Van der Meersch in the dining room, who knows how to recommend the best wines. The menu changes with the seasons, of course, but the house specialty is bouillabaisse with lobster. A treat that doesn't overshadow the rest of the carefully simmered menu, where, surprise, you'll sometimes find garlic frogs' legs. Are there any French people in the room?

For many, Tijdok is above all the best fish soup in the region! Chef Marianne Pauwaert prepares it according to her own recipe, which won her the competition for the best Flemish fish soup. She prepares it with common whitefish, red gurnard and common pout... and a good dose of talent! The freshly caught fish is cooked in the traditional way, offering a bouquet of flavors such as fried cod fillet or shrimp cocktail. An address much appreciated by the locals.

This restaurant is decorated with Pop'art paintings. For lovers, choose the tables near the open fire. Let's go to the table: the specialities range from the home-made foie gras terrine and its jelly to old port, oven-roasted lobster, lemon butter, green eels, North Sea bouillabaisse and game such as pheasant and venison, and the shellfish risotto which is unanimously appreciated. As for dessert, the Tatin tart and its speculoos ice cream. Remaining at the top of the culinary art is the challenge of Ronny Venus and Ann Hoflack!

This is a fine address. Not only is the Belle Époque house splendid, typical of the Flemish coast with its corbelled facade and pretty garden terrace, but the food is fabulous, both in terms of aesthetics and original compositions. There are no main courses or starters here, just a list of seasonal dishes to choose from in tapas, starter or main course versions, simplicity itself. Lobster, fish and seafood are just as varied as the meats. As an added bonus, the restaurant's extended opening hours are a rarity in the region.

With its cosy interior, this is the ideal place for romantic dinners. All homemade, of course. And with love! Just look at the pretty amuse-bouches for proof. In the kitchen, the chef has become a specialist in pan-fried foie gras caramelized with apples, homemade filet de sole and lobster prepared in a variety of ways, not forgetting the game dishes that, in season, feature on the menus. In the dining room, the professionalism is faultless. No false notes, right down to the cellar, home to a treasure trove of gems.

This unpretentious Lebanese-Syrian family restaurant offers authentic and tasty cuisine served in generous portions. From the kitchen escapes the music and oriental fragrances. The stars: Lebanese tabbouleh with bulgur, parsley and lemon juice, and the classic shawarma. You can set your sights on a crunchy fattoush salad, babagaboush (roasted eggplant and pomegranate, fabulous), foul (with beans and tahini yoghurt) or falafel, with a touch of orange blossom, a delight. Small prices perfect for voracious stomachs.

Awarded by the Michelin Guide, this gastronomic restaurant with its cosy setting has become a must-see address, thanks in particular to the talent of Bert Recour. Today, this outstanding chef is constantly inventing new dishes with a touch of exoticism and southern accents. Every week you will discover a new menu according to the market. As for the menu, it always offers tasty choices like this Breton lobster and its seasonal vegetables. An address of great quality and a cuisine always in season!

Rain, shine or shine, this brasserie on the seawall is open summer and winter, offering attentive service. The warm, rustic, long-winded decor is perfect for sitting down, facing the sea. From the menus printed daily, it's a safe bet that the cuisine here is seasonal, or even of the day - depending on the catch. The wines come from countries as diverse as Spain, South Africa, Argentina and Chile: enough to take a stroll and enjoy.

"We have the pleasure and privilege of welcoming you with flavors, aromas, colors, and local, seasonal products." The promise is engaging, and the address is full of treasures. The setting is pleasant, with a strong, elegant wood finish. There are themed and seasonal menus. The must-tries are rib-eye steak with béarnaise sauce and beurre maître d'hôtel, homemade steak tartare or a tender fillet of beef. The team is attentive and the wines are well chosen, making for an excellent dining experience.

If you're a lover of meat, this is your temple. Hendrik Dierendonck was originally a butcher. A butcher who almost single-handedly saved a local breed of cattle: the Rouge des Flandres. The terroir is of paramount importance to him. Naturally, the meat goes from the butcher's shop to the restaurant run by chef Timon Michiels. In a very raw setting, you'll be served cuts of beef of various origins and degrees of maturation (check out the maturation cabinet in the dining room), as well as pork, lamb... A carnivore's dream!