Restaurant Rebelle quickly proved to be a culinary asset for Marke. It is located in the building on Rekkemsestraat, which was previously home to Fond & Fumet. The interior has been refreshed and today perfectly embodies the bistronomy philosophy: simple yet cozy, warm without being overly fancy. This directs the attention to the plate, and we completely agree with that! Rebelle is the work of hospitality professionals Martijn Defauw and Tessa D’haene.
It was an instant hit, as it’s clear that Martijn is a skilled chef. He even earned a spot in the Chef Top 300. At Rebelle, he embraces bistronomy, focusing on a refined and creative kitchen. He pays attention to detail and balance, working both with Eastern influences and seasonal ingredients from local suppliers. His Pandan rice dessert became an instant hit and was crowned Dessert of the Year. The duck is aged for a few weeks in a crust of Sichuan pepper before being served with umeboshi, pickled cherries, and red beets. Jerusalem artichoke is paired with caramel and ice cream, and apple comes with vanilla and miso.
At Rebelle, guests can choose from menus with excellent value for money, either 3 courses or 6 courses. Wines are available by the glass or bottle, and the wine list features nature wines, as well as some classic selections.
Rebellious bistronomy at its finest.
