Goesepitte 43

Goesepitte43 is a 'bistronomy for everyone', serving contemporary dishes with enjoyment as the priority. The menu changes monthly and is built on fresh daily products sourced from the market. Diners can explore varied taste routes through multiple preparations. The restaurant has been selected by the Michelin Guide. The dining room is contemporary and relaxed, with an open bar and a central wine display. A living moss wall decorates the entrance and some seats offer a view of the Mibrasa charcoal oven. Interior architect Vincent Van Laere designed the concept and the space includes a small terrace. The kitchen pursues market‑driven, modern French bistronomy. Several dishes are finished in a Mibrasa charcoal oven to develop pure, concentrated aromas alongside other preparations. Jan Supply is chef; he realised his own restaurant concept after stages in two‑star kitchens La Bastide de Saint‑Antoine and Restaurant Girasol and positions at several Belgian restaurants. One venue he led, Deauville, received 15/20 in Gault & Millau. Specialties include Mibrasa‑cooked dishes; creative vegetable presentations; gambero rosso 'ceviche' with avocado; Irish Mór oyster with foie gras; and Crêpe Normande dessert.