Haut

The story

Haut Restaurant Oostende: Gastronomy at 28 Floors High

The Kitchen and Its Vision

Haut Restaurant in Oostende anchors its modern gastronomy on the twenty-eighth floor of the SKY Towers. Chef Dimitri Proost shapes every plate through classical training paired with years spent studying Japanese techniques. His santoku knife guides precise cuts while his menus balance coastal produce with quiet innovation. Feedback from guests constantly refines this approach, keeping the kitchen responsive rather than rigid.

Coastal Ingredients and Signature Plates

This coastal gastronomy begins with raw preparations that highlight the North Sea shoreline. A crisp flatbread carries delicate fish rillettes alongside a chilled shell of crab dressed with citrus, parsley root, and black caviar. Warmer courses introduce a rich lobster bisque or roasted pheasant resting on celery purée, surrounded by chicory, wild mushrooms, and dried cranberries. Even the dessert course maintains this discipline, pairing dark chocolate with orange zest and toasted hazelnuts.

Dining Above the Coast

Guests dine inside a spacious room where glass walls frame uninterrupted views of the harbor and distant dunes. The Gault&Millau recognition for 15.5 points reflects how the space supports both business lunches and quiet celebrations within a framework of polished gastronomic cooking. A dedicated cellar holds more than two hundred wine labels chosen for maturity and balance. Sommeliers guide selections that complement the kitchen’s preference for clean textures and layered aromas.