De Jonkman

Filip Claeys, chef of De Jonkman restaurant, is at the forefront when it comes to sustainability in the kitchen. Since 2011, he has been committed to giving lesser-known North Sea fish – often bycatch – a culinary stage to stop overfishing. Consequently, these types of fish are regularly found in his dishes. In keeping with his philosophy of working locally and seasonally, he maintains close ties with a local livestock farmer and processes complete cuts of beef under the 'no waste' motto. 
Dairy, fruit and vegetables, in turn, come from small-scale, local farmers to minimise the impact of transport on the environment.

Michelin: ** - Gault&Millau: 18/20