Plat préféré

Plat Préféré grew out of a family tradition of good food and convivial dining and presents itself as a neighbourhood restaurant devoted to memorable culinary moments. The kitchen draws on experiences gained over several years in Belgium and abroad. The team emphasises a correct price–quality relationship, careful respect for the product and seasonal, local sourcing through collaborations such as a partnership with Noord‑Zuid Gistel. It offers changing monthly menus alongside an à la carte selection and has been recognised with 13/20 in Gault&Millau, a Golden Fork in 2018 and a Michelin Bib Gourmand for 2026. The restaurant describes itself as set in a "sfeervolle omgeving", an atmospheric, intimate setting that emphasises convivial dining and personal service. The interior is warm, neatly styled and suited to small groups and relaxed meals. Cuisine is classical (Cuisine classique), centred on respect for the product with straightforward, well‑priced menus; offerings include North Sea seafood, regional classics and composed tasting or set‑menu options. Laurent Gouwy is chef. Specialties include sea bass tartare (Frisse tartaar van zeebaars), BBQ pulled pork with cauliflower textures, “Green” North Sea waterzooi, homemade shrimp croquettes (Huisbereide garnaalkroketten), Zeetong “meunière” and tender veal with celeriac purée.