The story
Café du Parc in Oostende serves refined Belgian coastal cuisine through a kitchen led by Chef Pedro. He focuses on locally sourced North Sea ingredients and careful preparation that honors traditional Flemish techniques. The menu centers on bistro classics that respect seasonal availability rather than chasing trends. This commitment to honest Belgian coastal cooking has earned a Gault&Millau score of thirteen for 2026.
The prawn croquettes stand out as a frequent favorite, featuring a fine crust and a lightly spiced interior. They arrive with an original cocktail sauce that balances acidity against the sweet shellfish. Seasonal vegetable sides change with market deliveries, ensuring the plates reflect what arrives fresh that week. Guests often pair these small plates with the terrace aperitivo, turning a casual lunch into a measured tasting experience focused on coastal gastronomy.
The building itself dates back to 1929 and retains its original architectural lines after a thorough restoration in 2023. Heavy velvet drapes, brass fixtures, and low lighting create a quiet backdrop that lets the food take center stage. Historic visitors like Albert Einstein and James Ensor once walked these halls, leaving behind a sense of calm elegance. A wide terrace sits just steps from the North Sea, offering morning light for breakfast and evening shade for late dining.
Shannah Zeebroek oversees the beverage program and guest reception, drawing on a deep knowledge of regional producers and natural wines. She curates pours that match the salt air and the richness of the seafood dishes without overpowering them. The bar area remains open until twenty two hundred, making it easy to linger over a single glass or plan the next course. Her background in both sommelier work and hospitality shapes the steady rhythm of the room.
Recognition
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