The story
At Chef & Zus in Eeklo, Chef Branko applies a disciplined technique to French cooking, blending classical foundations with international influences. He studied at the Ter Duinen hotel school in Koksijde before establishing a menu defined by creative pairings and seasonal precision. The open kitchen allows diners to observe his process as he prepares dishes using fresh, locally sourced ingredients. Each plate emphasizes quality over quantity, shifting according to what the region provides throughout the year.
The restaurant thrives on the collaboration between brother and sister, who combine diverse hospitality experience to shape the guest journey. Bodien greets visitors personally and curates a beverage program featuring wines and beers selected to complement the unique culinary offerings. Her guidance helps guests navigate the menu with confidence, enhancing the overall dining rhythm. The setting maintains a cozy, unpretentious tone where warmth and relaxation take center stage, making every visit feel distinctly welcoming.
The kitchen's dedication to authentic flavors and inventive composition secured a score of 13.5 from Gault&Millau for 2026. This assessment reflects the consistency and refinement found across the tasting experiences, where traditional techniques meet surprising elements. The accolade validates an approach that honors regional produce while pushing boundaries through careful experimentation. Guests encounter a refined yet accessible version of French gastronomy that rewards curiosity and attention to detail.
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