The story
Onslow, at Jeruzalemstraat 53 in Brugge, runs a seasonal kitchen built around sharing, and Michelin gave it a Bib Gourmand in 2026. Lieven Vynck and Rebecca Vandekerckhove opened it after leaving their earlier restaurant, Lieven.
Gault&Millau scores Onslow 13 for 2026 and describes unpretentious dishes inspired by Korean, Thai and European cooking. The menu bears that out: Szechuan aubergine, Thai butter chicken and sweet sambal seabass sit beside beef tartare, rib eye and Onslow's fried chicken. Everything is made to share and arrives when it is ready.
The restaurant occupies an old café, now fitted with checkerboard tiles, a long counter, upholstered banquettes and vintage crockery. Le Fooding picked out the labneh with chili oil and a whole turbot with butter and fried capers. Walk-ins can try for a stool at the bar or in the entrance, which the owners keep free for exactly that.
Recognition
Details
History
good quality, good value cooking
Uh-oh, there’s trouble brewing in Bruges! And who’s to blame, none other than the riotous Lieven Vynck and Rebecca Vandekerckhove, who swapped their well-mannered, central gastronomic spot, Lieven, to serve food with drinks (or drinks with food, however you see fit) in the popular Sint-Anna district. After a stylish renovation going for amiably rowdy dining vibes (checkerboard tiles, a long counter, upholstered banquettes, vintage crockery), they’re now ready to cause a commotion! On the chef’s plates? All the talent we’ve come to expect, with added mischief, and everything made to share: flamboyant labneh with chili oil; perfectly cooked whole turbot liberally doused in butter and electrifying fried capers; fried chicken – simply perfect… Watch out, riots may break out over reservations – fortunately, Lieven and Rebecca always keep a few free stools at the bar or in the entrance. // Anita Kane
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