The story
Brasserie Fiston in Brugge serves a classic brasserie kitchen at Gistelsteenweg 123 A, 8490 Jabbeke (Varsenare), and Gault&Millau awarded it 12.5 for 2026.
Pieter Seynaeve runs the kitchen. He trained at the Ter Duinen hotel school in Koksijde and learned the trade under Geert Van Hecke at De Karmeliet, where he became sous-chef before moving on to Zet'joe. The core menu is a fixed card of classics, with seasonal suggestions added alongside. Michelin lists the restaurant as Recommended for 2026, and the Gault&Millau review cites fried fish strips with tartare sauce as an example of the house style.
A fireplace warms the room, and the walls carry framed photographs by Henk Van Cauwenberghe. The bar overlooks the kitchen, and a few half-height tables let guests eat there. In spring and summer, a terrace extends from the bar and seats 50. Tatiana Michiels leads front of house and curates the wine list, which includes a wine cellar that guests can see.
A separate room seats up to 30 guests, and part of the terrace can be used as well. The team builds a full menu to order. Wine and drinks are not included, and the restaurant does not offer all-in packages. The private room is not available on Friday evenings, Saturday evenings or Sunday afternoons.
Recognition
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