Stefan Verhasselt has been at the helm of this elegant edifice, next-door to Knokke casino, since 1975. His vast experience can be felt and tasted in every detail and particularly in the choice produce, which is mainly from the sea. He has a flair for transforming Zeebrugge shrimp into crispy fritters and his sole meunière garnished with fresh tartare sauce and piping hot fresh fries is second to none. Rather than complex or fussy preparations, you will be treated to a banquet of classical know-how, illustrated by the house specialty, seabass in a salt crust.