Ensuite

The story

Ensuite Restaurant Kortrijk: Refined Classic Bistro Dining

The chefs and the kitchen

Pepijn has guided the kitchen at Ensuite in Kortrijk for thirteen years, crafting a refined version of classic bistro cooking that prioritizes daily fresh ingredients. He works alongside Loïc, who manages the floor with a focus on unhurried hospitality. This culinary philosophy treats every plate as a shared moment rather than a rushed service. The team balances familiar foundations with subtle refinements, letting quality produce dictate the menu.

Communal dishes and seasonal picks

The menu unfolds around communal plates designed for conversation. Guests commonly order the pork cheek croquettes served with red onion chutney or the house-made shrimp croquettes paired with tomato pomelo. A deep-sea prawn tartare and black squid krupuk highlight the kitchen’s focus on contrasting textures. These preparations recently earned a score of twelve from Gault&Millau, which praised the deliberate craftsmanship behind the kitchen’s approach to Belgian cuisine.

Intimate interiors and signature pours

The dining room translates the founders’ vision into a lived-in space that feels closer to a private parlor than a commercial venue. Loïc ensures the pacing remains steady, allowing groups to linger without pressure. Patrons often pair their meals with the signature Picon Ensuite, a house blend available both on site and for home delivery. This relaxed rhythm defines the contemporary Belgian cuisine’s overall character.