de Martino

The story

de Martino | Meerhout, Belgium

Kitchen philosophy and sourcing

de Martino in Meerhout builds its brasserie cooking around daily fresh produce and sustainable sourcing. The kitchen team applies unexpected flavor pairings to familiar classics, guided by the principle that careful preparation nourishes both body and mind. This commitment to balanced plates earned the establishment a twelve point rating from Gault Millau in 2026. Critics highlight the thoughtful balance between rich seafood preparations and lighter vegetable elements across the seasonal menu.

Standout dishes

Guests often begin with the tartare of West Flemish red mullet served alongside an ajo blanco base and chili. The langoustine starter pairs the shellfish with king crab, green apple, and a light curry foam, while an optional portion of Royal Belgian caviar adds depth. For the main course, the signature lobster arrives with scallops, versjus, and a Riesling beurre blanc. Smaller plates like the Scampi à la Mama or the Iberico kroontje showcase how the kitchen handles butter and spice within a modern European brasserie framework.

Dining room and drinks

The interior connects to Le Salon de la Cloche, where patrons settle for housecrafted cocktails, gin, rum, or whisky. A dedicated herb garden supplies fresh botanicals directly to the bar and kitchen, linking outdoor growth to evening service. Staff accommodate larger parties through advance coordination while maintaining steady table pacing. The straightforward layout keeps attention focused on the plated dishes and quiet conversation.