The story
Blanco sits at Keith Haringplein 7 in Knokke-Heist, Belgium, where the kitchen pairs Mexican flavours with Mediterranean technique. Gault&Millau awarded it 14 points in 2026, praising the interior and the friendly service.
Chef David Cantré leads the kitchen, and the menu shifts with the calendar. In winter the room works as a fine dining experience with wines chosen to match each course. In summer it becomes a sunny patio with a sharing menu of bites, tacos and mains.
The bites are built for the middle of the table. Le Fooding highlighted a gambero rosso carpaccio finished with coconut foam and harissa oil, and a corn taco of Holstein short ribs with salsa Mexicana and mole.
Interior designer Anthony Boelaert gave the dining room limewashed walls in beige and terracotta, generous banquettes and extravagant pendant lights. Owner Céline Buysse runs the front of house.
The drinks list leans toward natural wines, local beers and cocktails with a sustainable streak. Homemade lemonades and infused waters change with the seasons.
Recognition
Ambience
Details
History
A coconut’s throw from Tulum – sorry, we mean Knokke-Heist station, you’ll find Blanco luxuriating in its beautiful decor dreamt up by interior designer Anthony Boelaert (beige and terracotta limewashed walls, banquettes galore, extravagant pendant lights). The owners? Céline Buysse in the dining room, and chef David Cantré, who mixes up the Mediterranean, Knokke-Mex style: nachos dripping with shredded beef birria (stew); devilishly fresh gambero rosso carpaccio with a coconut foam and harissa oil; before a terrific corn taco flaunting Holstein short ribs, salsa Mexicana and mole. ¡Ándale! // Kiko Zushi
The Blanco in the Duinenwater neighborhood is much more than just a unique interior with a refined vacation atmosphere. From the very first moment, you feel the natural Tulum vibes and the friendly service. The Mexican and Mediterranean ...
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