Sea Horse

The story

Sea Horse Koksijde: French Seafood Refined by Local Thyme

The chef and the kitchen

Chef Eddy Van Loven runs Sea Horse in Koksijde with a clear focus on French cooking. He translates his love for coastal waters into precise plates that respect traditional French cuisine. Local ingredients guide every decision, allowing the natural flavors of the catch to lead the menu. The recent Gault&Millau recognition highlights this disciplined approach to French seafood preparation.

Standout dishes

The baked lobster arrives with thyme harvested near the historic South Abbey Mill. That specific herb gives the shellfish its distinctive aroma while keeping the preparation restrained. Fresh fish follows the same careful method, cooked just enough to preserve texture. Each plate demonstrates how simple seasoning can highlight ocean produce without overwhelming it.

Room and atmosphere

The dining space balances modern lines with warm wood accents and soft lighting. Staff members like Veerle maintain a relaxed pace that matches the unhurried rhythm of the meals. Guests settle into comfortable seating while watching the kitchen work through evening orders. The environment encourages conversation rather than rushed service.