The story
Locàle, at Ezelstraat 21 in Brugge, is a seasonal bistro from the team behind Kok au Vin. Gault&Millau awards it 13.5 for 2026, and the kitchen works with local, seasonal organic produce served as small plates to share.
Hendrik Dequeker leads the kitchen after seven years with the Kok au Vin group, and he previously worked at Bury and Souvenir. Jürgen Aerts runs the floor and started his career as a sommelier 25 years ago. The menu favors pure flavours, home-made preparations and organic produce from nearby suppliers.
One visit recorded by Le Fooding included a grey shrimp croquette with a very creamy centre and a crisp shell. Veal Milanese came in a bright tomato sauce with romanesco broccoli, feta and fresh pesto. Pollack sat in a rich crab sauce beside leeks and parsley root, and free-range chicken, smoked over hay, arrived with a carrot and butternut squash medley.
The interior is stripped back, with light wood, black metal pedestal tables and bar stools. Guests share dishes chosen by the kitchen or by themselves, and the restaurant also offers takeaway.
Recognition
Ambience
Details
History
Since opening Kok au Vin back in 2003, Jurgen Aerts has been a prominent figure on Bruges’ dining scene. Now, as the owner of this new spot, he’s hung up his apron and taken over the floor at Locàle, leaving his trusted collaborator Hendrik Dequeker (ex-Bury and Souvenir) to steer the kitchen. The stripped-back interior (light wood, black metal pedestal tables, bar stools) keeps the spotlight firmly on the fresh, inspired market cuisine, served as small plates to share (or not!). The night we went, we indulged in: an uber-creamy, ultra-crispy grey shrimp croquette; veal Milanese in a bright tomato sauce, served with romanesco broccoli, feta and from-scratch pesto; pollack lounging in a luscious crab sauce alongside tender leeks and parsley root; and finally, juicy free-range chicken, hay-smoked and paired with a vibrant orange medley of carrot and butternut squash. · Schannul
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