Chef and owner Jan Supply, who previously worked at De Refter, opened his own restaurant, Goesepitte 43, just a stone’s throw from ‘t Zand. Yentl Versyp is in charge of the service.
Interior architect Vincent Van Laere transformed the space into a beautiful concept. An open bar and kitchen, a wine rack in the middle of the dining area, and plenty of greenery characterize the decor. A large moss wall is one of the key features, and there is also a small but cozy city terrace. The atmosphere is relaxed, cozy, and contemporary.
This concept is reflected in the menu as well, with a focus on local and seasonal ingredients. Vegetables are highlighted, and the dishes are as contemporary and flavorful as the ambiance. To ensure quality, the menu is limited.
For starters, there are choices such as lacquered pig’s cheeks with eggplant and pointed cabbage salad, or tartare with sea bass and roasted crystal bread from the Mibrasa.
The Mibrasa charcoal oven is clearly Jan’s favorite tool. From this oven, you can enjoy a côte à l’os from Managlica pork, fish according to the market offer, or Schorsvel from Belgian white-blue cattle. There are also several vegetable and potato side dishes such as fresh snow peas with girolles, organic tomato salad with roasted almonds, mashed potatoes with chives, or Pilav rice. Prices range from €29 to €50 per person. There is also a two-course lunch for €29 per person. The menu changes monthly.
In short, Goesepitte is the epitome of bistronomy—contemporary and flavorful.
Words by: Pieter Declercq
Photo credits: TableFever
