Bassud

Bassud opened in late 2017 in central Torhout and positions itself as artisanal gastronomy in West Flanders. Chef Jan leads the kitchen, prioritising local sourcing: Skrei, Zeeland mussels and veal from Schore. The team describes the cuisine as artisanal gastronomic but very accessible; service is led by Michèlle, who advises on wine pairings. Bassud drew attention from Jong Keukengeweld, earned Gault&Millau 14/20 and became Torhout’s first Michelin Guide mention; it prioritises high standards and a top experience over awards. The dining room is cosy and gezellig, suitable for romantic dinners, business lunches and family gatherings. It offers multiple formats: a business-style lunch, multi-course dinner menus and the small private room Petit Bassud overlooking the terrace for intimate gatherings. Cooking is contemporary, market-driven and seasonal, presented as pure, local artisanal gastronomy. Techniques include charcoal and fermentation to produce unique flavour combinations. Dieppe scallop with Jerusalem artichoke, Ibérico Bellota and macadamia; Skrei with pointed cabbage, saline herbs and beurre blanc; Zeeland mussel with mustard, leek, shiitake and tarragon. Veal sirloin from Schore with sage, chanterelles, salsify and chicory; caramelized chocolate with butternut pumpkin, sea buckthorn and caramel ice cream.