Yelo

The story

Yelo Wenduine: Jessica Vansever's Coastal Cuisine with Gault&Millau Recognition

A partnership forged at school

Yelo in Wenduine unites chef Jessica Vansever and service lead Lorenzo Catteeuw, who met at Hotelschool Spermalie before launching this cozy corner restaurant seven years ago. The name Yelo merges their identities, marking a partnership where Jessica commands the open kitchen and Lorenzo guides the floor. Their coastal cuisine rests on a foundation of fairness and purity, adapting the dinner menu every three weeks to match fresh local arrivals.

North Sea flavors and seasonal craft

Proximity to the sea dike dictates the pantry, keeping North Sea fish central to the menu. Jessica Vansever builds flavors around these catch, such as mackerel accented with apple, plum, jalapeño, and soy. Richer options include fried duck liver matched with cashew, apricot, mushroom, and coffee. Gault&Millau reviewers highlighted preparations like sole pickled with red beet and green apple, plus langoustine fideuà layered with chorizo and morilles. The Pieterman course presents langoustine jus served with saffron potato, pea, and saltwort. This coastal cooking style honors the short distance to the harbor.

Relaxed dining rhythms

Guests settle into an informal space built for comfort. The lunch menu rotates weekly, presenting two to four courses for midday visits. Dinner service offers three, four, or five courses, though evening guests select from the longer formats only. A cheese course featuring selections from Kaasaffineurs Van Tricht stands apart from standard desserts. Sweet finales arrive as limoen with mojito, yogurt, meringue, and almond. This flexible structure supports a relaxed dining rhythm.