Rascasse

The story

Rascasse, Kapellen: A Sustainable Coastal Cuisine Experience

The Chef and the Kitchen

Rascasse, Kapellen serves refined Belgian coastal cuisine rooted in straightforward technique and ingredient integrity. Chef Erwin Denys established the venue in 2008 after training in multiple starred kitchens. He shares daily operations with Caroline Claeys, whose family previously managed La Souricière in Adinkerke. Their combined background secured a 14.5 rating from Gault&Millau in 2026, while Caroline received the guide’s Hostess of the Year award.

Seasonal Catch and Technique

Named after the scorpionfish, the menu maintains a deliberate focus on North Sea harvests. Erwin collaborates with the North Sea Chefs collective to source sustainable catches and lesser-known species landed by local vessels. Plates like seared mi-cuit scallops demonstrate how minimal intervention preserves natural sweetness. This coastal cuisine adjusts its tasting courses weekly, allowing vegetables and proteins to dictate the pacing.

Room and Hospitality

Caroline directs service from a converted café building that keeps its original architectural warmth intact. She coordinates three, four, and five-course discovery journeys alongside a deliberately concise à la carte selection. Guests appreciate the restricted options because they remove decision fatigue while maintaining high standards. The dining area balances quiet sophistication with practical comfort, ensuring every evening feels grounded.