Ogst

High quality cooking

The stars were certainly aligned when Sébastien Wygaerts met his sommelier partner Diederik Herbots at the Ter Duinen hotel management school in Koksijde. Together, these two perfectionists run a dining room with casual chic decor that acts as the perfect sober setting for the sharp and refined cuisine. The evening we went kicked off with an amuse-bouche – pumpkin mousse with eel, roasted hazelnuts, coconut foam and ponzu broth, along with raw radish and oysters topped with a cucumber foam and buckwheat – before launching into the €76 tasting menu: ultra-fresh amberjack sashimi, rhubarb and white asparagus; a delightfully crunchy surf-n-turf duo, featuring head cheese and large local asparagus poached and finished in salted butter, doused in a sea urchin sauce and citron vinaigrette; Challans chicken breast with crispy skin paired with a beetroot cream, pickled vegetables and a foie gras Albufera sauce; before finishing with a truly gourmet dessert of whiskey caramel, gianduja mousse, creamy rice pudding and a baked banana cream, before some blood orange sorbet for a final sugar rush. // Cleo Popina

Chef Sébastien Wygaerts and sommelier Diederik Herbots celebrate 10 years of Ogst in style. The timeless building still feels modern and cozy thanks to the large windows and stylish, sober decor. The chef overlooks from his kit...