Marquize

Marquize on the Belgian coast is run by Kelly and Pieter, both from the North Sea coast. They draw on experience at Brasserie Raphaël (a branch of Willem Hiele) and their catering company Table Piek, which informs the restaurant’s approach and service. The kitchen works with local suppliers and focuses on fresh, high‑quality ingredients; menus change with market seasonality and highlight seafood, coastal produce and occasional wild game from the polders. Marquize offers staged tasting menus, a weekday lunch formula and optional supplements such as caviar and cheese, and is noted locally and selected by the Michelin Guide. An intimate, private‑feeling dining room, coastal‑inspired modern cooking and the proprietors’ fine‑dining and brasserie background define the restaurant’s distinctive character. The restaurant is deliberately small and very intimate, offering a private, close‑knit dining experience in a restrained seaside setting. The cuisine is seasonal and market‑driven, emphasizing fresh local products with strong North Sea and polders influence and a natural, contemporary take on classic ingredients. Specialties include langoustine with beurre noisette and spring onion; Coquille St. Jacques with hops shoots and wild garlic; grilled calamari with fennel and saffron; young pigeon with pigeon jus and lentils; brioche with pleurottes.