Closté

The story

Closté in Nieuwpoort: Where North Sea Meets Italian Cooking

The Kitchen and Its Creators

Chef Stef Christiaens and service lead Chloë Vaneeckhout built Closté in Nieuwpoort as a collaborative project where Italian cooking meets coastal tradition. Stef discovered his devotion to southern European techniques during a professional stage at Lake Garda, absorbing a philosophy centered on purity and artisanal precision. That training now drives a kitchen that pairs local North Sea catches with carefully calibrated flavors. The Gault&Millau guide recognized this focused approach with a score of twelve for 2026, noting how the couple balances creative risk with disciplined execution.

Standout Dishes and Seasonal Menus

The current offering rotates around four to six carefully constructed courses, emphasizing harmony and unexpected contrasts. Guests frequently encounter the signature arancini filled with Nieuwpoort shrimp, which bridges the local catch with familiar Italian comfort food. Other plates like seppia nero and tagliata di manzo demonstrate how the kitchen respects regional ingredients while applying Italian culinary frameworks. A seasonal burrata served with fresh tomatoes and a delicate fraiseke dessert round out the progression without relying on heavy sauces or unnecessary complexity.

The Dining Room and Service

Chloë guides guests through an elegant but restrained space designed to keep attention squarely on the meal. Her background in hospitality ensures that pacing feels natural rather than rushed, allowing each course to settle before the next arrives. The layout avoids ostentation, favoring clean lines and quiet corners that suit both intimate dinners and small gatherings. This calm environment complements the coastal Italian cuisine perfectly, turning every visit into a measured conversation between land and sea.