't Blekkertje

The story

't Blekkertje Koksijde: Authentic Belgian Cooking Near the Dunes

The Kitchen and Its Philosophy

't Blekkertje in Koksijde delivers a grounded approach to Belgian cooking that prioritizes honest ingredients over complexity. Chef Steve Gerry trained at the Ter Duinen hotel school before refining his techniques at his parents’ Furnoise restaurant and several regional venues. He operates the line with a strict mandate to prepare every component from scratch. This dedication to self-made methods defines the daily offerings in their Belgian kitchen. The menu shifts between reliable classics and spontaneous creations that reflect current market availability.

Signature Plates and Pairings

Coastal traditions anchor the seasonal lineup, prominently featuring paling in ’t groen and inventive takes like steak tartare prepared Italian style. Shrimp croquettes circulate through the dining area during aperitivo hours to encourage relaxed sharing. A thoughtfully selected wine list maintains reasonable price points while highlighting bottles that match the chef’s own palate. These straightforward choices keep the focus squarely on the quality of the regional cuisine.

Warm Hospitality and Setting

The building stands along the Zeelaan corridor between Koksijde-bad and Koksijde-dorp, positioned close to the Hoge Blekker dune ridge. Hostess Griet Snauwaert oversees guest relations with formal training from Michelbeke and Brugge, creating an environment where visitors quickly settle in. Her precise knowledge of both the cellar and the service schedule allows her to tailor recommendations without rushing the table. This consistent attention to detail earned the establishment a solid Gault&Millau rating.