The story
Brasserie Rubens runs a classic Belgian brasserie kitchen at Zeedijk-Albertstrand 589 in Knokke-Heist, and Gault&Millau scored it 12 in 2026. It calls itself the oldest brasserie in Knokke.
The kitchen sticks to traditional brasserie cooking built on named suppliers: Wester Ross salmon, Zeeland oysters from Oesterij, and meat from the Dierendonck butcher's shop. Le Fooding, which lists the address for 2026, singled out the shrimp croquettes, crisp outside and moist within. The bouillabaisse comes with grey shrimp from Zeebrugge, big croutons and a punchy rouille. Roast chicken in tarragon sauce with fries and homemade mayonnaise is another order, and a Dame Blanche sundae closes the meal. Children under 12 get their own menu with fried sole fillet or Malines chicken with apple sauce.
Maxime and Alexis Vandeperre now run this family business and have kept the formula intact. Red carpeting, white tablecloths and wood panelling set the room, and tables look out over the sea. Waiters in long aprons move between regulars lingering over coffee or an aperitif. A weekday plat du jour makes lunch an easy stop, though the brasserie is just as comfortable with a quick drink as with a full dinner.
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History
Brasseries Rubens needs no introduction! Tourists and regulars have been gathering round the tables here with views of the sea ever since 1994. Currently run by Maxime and Alexis Vandeperre, who brilliantly took over this family affair, there was never any question of changing the winning formula: a classic setting (red carpeting, white tablecloths, wood panelling) and a friendly atmosphere, backed up by cuisine made using quality ingredients – Wester Ross salmon, Zeeland oysters from Oesterij, meats from the Dierendonck butcher’s shop… We ordered some unbeatable shrimp croquettes, which alone are worth a trip out, moist on the inside and extremely crispy on the outside… Followed by a rich bouillabaisse revisited with peeled grey shrimp from Zeebrugge, salmon, black pollack and wolfish, plus big croutons, intensely flavorful rouille and emmental; along with a roasted chicken in tarragon sauce, served with fries (which weren’t hand cut) and homemade mayonnaise; and for dessert, a Dame Blanche ice cream sundae served in an old-fashioned glass, with dark chocolate sauce and fresh whipped cream, better than the other desserts, like vanilla crème brûlée. FYI: the menu for kids under 12 features fried sole fillet or Malines chicken with apple sauce. // Simone Né
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