Zet'Joe by Geert Van Hecke

Restaurant Zet’joe is the gastronomic restaurant led by Geert Van Hecke, who brings an impressive career and passion for refined gastronomy to a creative French kitchen. It presents "Geert's Kitchen", a philosophy of sophisticated, table-centered dining with carefully composed multi-course menus served per table. Zet’joe holds a Michelin star. The kitchen works with premium ingredients such as Label Rouge salmon, black truffle from Richerenches, Duke of Berkshire ham and Poperinge hops shoots. Menus include a prix-fixe "Flat land" and a larger "Brugge die Scone"; adjustments may incur supplements, and the house plans customised events and gastronomic dinners crafted by Geert Van Hecke. The dining room projects a refined, sophisticated gastronomic atmosphere focused on shared table experiences and memorable gatherings. Imagery and wording emphasise an elegant, hospitality-driven setting. The cuisine is creative French fine dining that combines classic technique with premium local and seasonal ingredients into composed multi-course menus. Dishes highlight seafood, regional game and specialty products such as truffles and cured ham. Geert Van Hecke is the chef. Specialties include Salmon Label Rouge mi-cuit; baked scallops with coral mousse; filet of wild seabass with fennel and spinach; Pithivier (poultry supreme with black truffle) — pre-order; supreme of pigeon from the Dombes; and Brussels chicories with Duke of Berkshire ham and Old Bruges cheese.