The story
Restaurant Melt in Lochristi brings international cuisine to a relaxed setting where quality remains the primary focus. Jan Audenaert steers the kitchen following his 2020 Fish Chef of the Year award and a recent 14.5 Gault&Millau rating. Menus rotate every six weeks to match seasonal availability and test new techniques.
As certified North Sea Chefs, the brigade focuses heavily on bycatch and regional varieties rather than imported staples. Jan cleans and seasons these fish with precise cuts that let the ocean flavor remain visible. The lunch and dinner formats adapt this international cuisine into straightforward courses. Tuesday evenings replace traditional sequencing with a family-style arrangement that encourages tasting multiple preparations.
The dining room maintains an open layout that encourages conversation without demanding strict table etiquette. Kitchen and floor teams operate within the same daily roster, which stabilizes service during peak hours. Private bookings can reserve the full space or request chefs to travel to external locations.
Recognition
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