Ostend · North Sea cooking
Sea air, slow fire.
Fish, smoke and a dining room that follows the weather outside.
Tonight’s menu
From the market
The coast, on the plate.
We buy what came in well that morning, then keep the rest of the cooking quiet.
Read the menu01
Small boats
Fish chosen for the weather and the hands that landed it.
02
Low fire
Smoke and heat, used to make the flavour clearer.
03
Long evening
Tables kept open long enough to be worth taking.