Ostend: The evolution into a top gastronomic destination

A city in the guidebooks: the figures speak for themselves

The figures don’t lie: Ostend’s presence in the gastronomic guides has seen a spectacular rise in a short space of time. The Gault&Millau 2026 features a record number of no fewer than 23 restaurants from Ostend. This growth does not stem from a rejection of the past, but from a powerful cross-pollination. Today, the established names are flanked by a daring generation of chefs who are breathing new life into the city.

This quality is recognised by two outstanding establishments that have been awarded a Michelin star:

• Willem Hiele: The Ostend-based chef whose raw, terroir-driven cuisine is making an impression around the world. His vision of the North Sea is a source of inspiration for the whole city.
• Restaurant Haut: Located in the Sky Towers, this restaurant not only offers Michelin-starred cuisine under the guidance of Dimitri Proost, but also unrivalled 360° views of the city and the harbour.

The sea on your plate: Ostendaise and Gone Fishing

Ostend’s culinary identity is inextricably linked to the North Sea. Initiatives such as Ostendaise - North Sea Food Fest demonstrate that quality and experience go hand in hand. During this festival, local chefs showcase their expertise using the bounty that the fish market has to offer every day.

With Gone Fishing, Ostend is also launching a new initiative that puts the spotlight on fishermen and the local fleet. Restaurants across the city are being encouraged to use the catch of the day and lesser-known fish species.

Alongside these innovative seafood projects, the Shrimp Croquette Festival remains an essential highlight on the calendar. During this unique festival, the Ostend shrimp croquette takes center stage. The event perfectly illustrates how a local specialty can evolve into a top-tier festival, where tradition and quality meet in a way that appeals to both the general public and gourmets alike. The Shrimp Croquette Festival always takes place at the ACEG Wellington Hippodrome.

In November, this very same venue sets the stage for Goût, an all-encompassing culinary experience where gastronomy, conviviality, and entertainment come together. A carefully selected mix of Michelin-starred and local chefs creates a refined menu in an open kitchen. After dining, the evening seamlessly flows into music and ambiance, making Goût an autumn experience that truly lingers.

The added value for the MICE sector

Why is this culinary evolution so crucial when organising a conference or seminar in Ostend?

1. Exclusivity for delegations: With Michelin-starred restaurants such as Haut and Willem Hiele, the city boasts venues that are ideally suited to high-level executive dinners or exclusive hospitality events in a unique setting.
2. Gastronomic delights for large groups: This focus on quality isn’t limited to small tables. Ostend now offers a wide range of options for large groups to enjoy a high-quality lunch between sessions, or to round off the day with a gourmet dinner that enhances the group dynamic.
3. Collaborations with top chefs at events: A unique asset in Ostend is the willingness of local chefs to get involved in corporate events. This enables organisers to incorporate the distinctive character of Ostend’s gastronomy directly into their conference programme or on the exhibition floor.
4. Gastronomy as a destination: These days, companies no longer ‘simply’ come to the coast; they come specifically to Ostend for the culinary experience. The combination of the maritime setting and the high-quality cuisine makes every business visit a valuable investment in customer loyalty and staff engagement.

Conclusion

Ostend has reinvented itself without losing its essence. For event planners, this means that the City by the Sea not only excels in terms of logistics and facilities, but now also offers a culinary foundation that takes any business event to the next level.