Bernard Bonte found the perfect location for his restaurant in Dweersstraat in Bruges’ city center a few years ago. Interior designer Lieven Musschoot created a contemporary mix of Scandinavian accents, vintage furniture, and plenty of wood. The result is a space that feels modern yet warm, epitomizing bistronomy at its finest! Bernard Bonte is in charge of the kitchen, having gained experience at Wout Bru after his training at Spermalie. Today, Bernard firmly focuses on contemporary cuisine with a respect for seasonal ingredients.
Guests can choose from à la carte dishes or let themselves be surprised by the menu options. The weekly changing lunch is also highly recommended. The chef starts with basic products and creates delicious, recognizable dishes mainly made with Belgian ingredients. For example, a tasty dish to start with could be ravioli with langoustines, spinach, orange, and beurre blanc. Among the main courses, highlights include pan-seared sea bass with green vegetables, watercress, mashed potatoes, and finished with a Hollandaise sauce. For something more decadent, opt for truffle linguine, veal sweetbreads with beech mushrooms, and Parmesan.
The enthusiasm from the kitchen flows through to the service, which provides a delightful experience with charm and empathy.
At Bonte B., guests enjoy beautifully creative dishes with an excellent balance of taste and value for money. This has not gone unnoticed by Gault Millau (14 points) and the Michelin Guide.
Bonte B. is truly an exemplary example of casual, no-nonsense gastronomy.
