The story
Storm is a modern French seafood restaurant at Hendrik Baelskaai 21 in Ostend, directly opposite the fish market. Gault&Millau gave it 14.5 in 2026.
Chef Michiel Rabaey was born and raised in Ostend. He learned his trade at Villa Maritza and the Ostend Queen, with several stints abroad. He opened Storm in 2018 with his partner Nathalie Hiele. The kitchen cooks with a zero-waste mindset and uses by-catch alongside shellfish. Even the razor clams are suction-harvested so the seabed stays intact.
Guests choose between menu Laagtij (four courses) and menu Hoogtij (five courses). Both change with the season and the market, and at dinner only Hoogtij is served. A recent version paired sea bass with watermelon, kohlrabi and radish, and langoustine with cauliflower and kafir. It finished with raspberries, white chocolate, meringue and elderflower. Earlier menus have turned up langoustine with chanterelles and sea lavender. A wine pairing runs alongside each menu.
Nathalie Hiele runs the floor, and she started out in her grandparents' business. Her focus is on details, finish and a friendly welcome. The Michelin Guide lists Storm as Recommended for 2026. Outdoor seating and a private room are available for larger tables.
Recognition
Ambience
Details
History
The pitch? A seafood restaurant perched directly opposite the fish market! After starting his career as a teacher at Ter Duinen hospitality management college, chef Michiel Rabaey eventually traded theory for practice, opening this intimate seafood restaurant in 2018 with his partner, Nathalie Hiele, who warmly welcomes diners. And flock they do, just like the seagulls hovering around the tables of this seaside eatery, to feast on the North Sea’s finest (and more), all sourced and prepared with a sustainable, zero-waste ethos – even the razor clams are suction-harvested to keep the seabed intact. So, what awaits? Two menus that each tell the story of the Flemish coast in their own way, updated monthly with the seasons and whatever the tide decides to offer. Expect a parade of shellfish, by-catch, vegetables grown in the polders and wild herbs foraged in the dunes: langoustine with chanterelles, new potatoes and sea lavender; the catch of the day served with tomato, eggplant and garlic mousse; green asparagus with sand carrots and ras el-hanout… Truly exceptional cooking that strikes the perfect balance between precise technique and poetry on the plate. · Anika Kane
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