The best restaurants Koksijde

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.

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.

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.

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!

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!