Goesepitte 43

The story

Goesepitte 43 in Bruges: Modern French Cooking from a Charcoal Oven

Goesepitte 43 is a modern French restaurant at Goezeputstraat 43 in Bruges, listed as Recommended by the Michelin Guide in 2026. Chef Jan Supply cooks over charcoal, and the room seats only 20.

The Mibrasa and the menu

The Mibrasa is a charcoal oven, and it sits at the center of the kitchen. The team says it brings out the natural aroma of each ingredient and should not be confused with ordinary grilling. Not every dish goes through it, so the menu also offers other preparations. Meat, fish and poultry all appear, and Gault&Millau gave the restaurant 14 points in 2026.

Vegetables and side dishes

Vegetables get more attention here than usual. The kitchen presents them in an unexpected way alongside the main dish. Gault&Millau mentions refined fish and meat dishes with side dishes that guests choose themselves, and an open ravioli made from root vegetables.

Chef and dining room

Jan Supply opened Goesepitte 43 as his first fully personal restaurant concept. Before this, he trained at the Ter Duinen hotel school in Koksijde and did placements at two-star kitchens in Grasse and Moraira. He also worked at De Refter in Bruges under Geert Van Hecke. Yentl Versyp runs the dining room, after five years at De Karmeliet.

The house motto is "everything is allowed, nothing is required." The whole room can be booked privately for up to 32 guests.