Wasserette

The story

Wasserette Nieuwpoort: Seasonal Cooking in an Open Kitchen

The Chef and the Kitchen

Wasserette in Nieuwpoort grounds its seasonal cooking in a straightforward kitchen philosophy where every dish arrives directly from the stove. Chef Wibo Lemmens runs the open pass, allowing diners to watch how raw ingredients transform into plated meals. His approach relies on daily procurement rather than complex technique, which aligns with the recognition he received when Gault&Millau awarded the venue a solid 13.5 points this year. The open layout removes barriers between staff and guests, making the entire operation feel like a shared workspace.

Daily Fresh Preparation

The menu shifts according to what arrives at the local market that morning. Chefs wash, chop, and cook everything on site before service begins. A recent highlight featured a fruit-forward dessert called Kissed by a cherry, which demonstrates how simple elements carry weight when handled carefully. Visitors often pause at the counter to discuss vegetable cuts or protein choices, keeping the seasonal cuisine grounded in reality rather than abstract trends.

Warm Hospitality and Space

Hostess Hannelore Vanacker greets every table with a relaxed demeanor that sets the tone for the evening. Her partnership with chef Lemmens creates a balanced rhythm behind the scenes, blending precise plating with unhurried conversation. Natural light fills the main hall, giving the room a homey quality that resists sterile design. Guests frequently return because the environment feels familiar rather than staged, allowing the food to take center stage without distraction.