Marlou

The story

Marlou Oosterzele: A Sustainable Belgian Brasserie Awarded by Gault&Millau

The Kitchen and Its Creators

Marlou in Oosterzele stands as a steady presence in the local Belgian brasserie scene, guided by chef and sommelier Koen Brackenier alongside his partner Nathalie. They named the space after their daughters, Margot and Louise, establishing a family-first approach that shapes both the menu and the floor. Koen balances the stove and the cellar simultaneously, selecting organic wines from Belgian and international producers. Nathalie oversees guest relations while applying her produce-selection background to verify ecological certifications for every vegetable delivery.

Signature Plates and Seasonal Focus

This Belgian brasserie leans into classic techniques without chasing trends. Shallow-fried prawn croquettes arrive dusted with fresh parsley and a wedge of lemon, offering a crisp exterior before yielding to a delicate interior. Diners frequently order the monkfish fillet, which rests on a rich beef-heart cream alongside samphire and fennel puree. Roasted partridge follows a similar structure, pairing the bird with corn cream, wild mushrooms, and blackberry gastrique.

The Room and Ecological Philosophy

Walking through the dining area reveals interiors built around reclaimed Belgian scaffolding timber, a deliberate choice that reduces waste while warming the space. Glassware sits alongside bamboo drinking straws from a supplier that funds reforestation projects with every order. Koen and Nathalie extend this environmental focus to their supply chain, requiring ASC and Streekproduct.be certifications for all seafood and regional goods. The Gault&Millau guide recognized this consistent balance of quality and reasonable pricing with a thirteen-point rating.