The story
De Mangerie, at Oude Burg 20 in Brugge, serves world cuisine in the city centre and holds a Gault&Millau score of 12 for 2026. The restaurant is also Michelin Recommended for 2026.
Kristof Deprez leads the kitchen, and his fondness for Asia runs through the menu. He cooks local Belgian dishes with oriental influences, balancing them into a menu that is meant to tempt. His wife Els van Vynckt is part of the team that guides guests through the meal.
The chef's rule is simple: before cooking a dish, he has visited its country of origin. Trips abroad, watching harvests with local growers, and learning their techniques all feed the plates.
On Friday and Saturday evenings, the kitchen serves a four or five course menu, with a choice of fish, meat or vegetarian at each course. Bestsellers from the past twenty years get reworked, using local produce where possible and high-quality ingredients from further afield.
Gault&Millau points to a ceviche of red beet and kohlrabi and an aged entrecôte with yogurt and sumac as evidence of the restaurant's refined fusion cuisine.
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Chef Kristof Deprez and his wife Els van Vynckt take their guests on a culinary journey around the world. Ceviche of red beet and kohlrabi with aged entrecôte and yogurt with sumac shows how refined their fusion cuisine is. As a finale full...
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