Rocco Eats

The story

Rocco Eats Oostende: A Coastal Foodbar Blending Grill and Wood Oven

The Kitchen and its Founders

At Rocco Eats in Oostende, the coastal foodbar operates as an honest kitchen driven by seasonal availability and open flames. Eric Maes trained as a pizzaiolo in Naples after years working in commercial science and his family’s supplement business. His fascination with fire guided him toward an authentic wood oven and a charcoal grill. Anja Snauwaert brings decades of hospitality experience and a steady focus on natural ingredients.

Seasonal Ingredients and Cooking Methods

The menu shifts constantly to match supplier deliveries and regional harvests. Dishes arrive directly from the charcoal grill, carrying intense smoky notes across fresh seafood and poultry. Vegetables follow the same seasonal rhythm, roasted alongside meats when the weather turns cooler. This flexible foodbar model keeps every plate connected to what is actually available right now.

Pizza Craft and Local Recognition

Neapolitan pizza remains a central pillar of the pizza kitchen, relying on a traditional dough that undergoes a long fermentation process. Eric rolls each base thin to ensure a crisp crust that supports generous, high-quality toppings. Gault&Millau awarded the kitchen a solid twelve points last year, noting how easily digestible bread pairs with robust flavors. Guests often linger near the service window while watching the dough transform under direct heat.