The story
Tom Brys brings his culinary background from establishments like De Potjes and Café Fernand to De Garage in Kortrijk, where he cooks with distinct passion. An open kitchen allows guests to watch the preparation while Fitzgerald Rigole manages the front of house, drawing on eighteen years of hospitality experience to pair wines and beers that speak your language. The duo describes themselves as culinary garagists, bridging their personal connection through marriage to create a space defined by honesty and flavor. Their menu prioritizes local sourcing and powerful quality, offering simple yet sublime dishes that honor tradition without sacrificing character.
The bistro cooking centers on robust classics executed with careful attention to ingredients. The signature steak arrives dry-aged for three weeks using blue-white six-rib beef, served with homemade mayonnaise and a seasonal salad. Pork cheeks stewed in Saint Bernardus and Uncle Pol beer bring house-smoked bacon and chestnut mushrooms to the table. The kitchen also prepares self-smoked salmon and highlights Italian cooking traditions with linguine dressed in a rich ragù sauce and aged parmesan. Fresh seafood features prominently, including a sole meunière accompanied by crisp lettuce and a side of homemade mayonnaise.
The interior design retains subtle nods to the building's former life, reinforcing the garage identity throughout the dining space. Guests sit beneath elements that reference previous industrial activities, creating an atmosphere that feels grounded and authentic rather than staged. The focus remains on the food and drink, supported by a selection of bread, craft beers, and wines curated to match the meal. Whether enjoying a quick midday bite or a longer evening session, the layout encourages a relaxed pace where conversation flows as easily as the pour.
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