The story
't Werftje in Zeebrugge is a seafood bistro on the Belgian coast, a fishermen's café that has been in operation since 1905. Gault&Millau awarded it 12 points in 2026, and Le Fooding has listed it as well. The kitchen works with North Sea fish and shellfish, and the bar stays busy with locals and visitors.
The shrimp croquettes are the dish most people ask for first. The house asks guests to eat them with their hands. The shellfish platter brings Zeeland oysters, crab, langoustines, clams, razor clams and grey shrimp. Lobster comes from the tank and can be finished with herb butter, with an oyster béarnaise, or in the house style with walnut oil, chardonnay vinegar and harissa.
The restaurant takes no reservations, so guests can wait at the bar with a drink. The café moved in 2025 to a new site on the water, where the Royal Belgian Sailing Club clubhouse is now part of the restaurant. Gault&Millau praised the outdoor terrace along the waterfront and more comfortable seating, though the guide missed some of the old character of the original café. Mike and Herlinde De Preem run the place with their son Eli.
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Fancy a pint at the bar with some caviar toasts while watching the game? Nobody will blink an eye, because here you can do as you like! Welcome to ‘t Werftje, a traditional fishermen’s bistro located along an abandoned quay in Zeebrugge, in action since 1905 – making it one of the oldest restaurants on the coast. No frills, just a shack inviting you to have a blast, with whole lobsters aplenty and an ‘80s soundtrack – because for owners Mike and Herlinde De Preem, backed by their son Eli, atmosphere is everything. On the menu: Zeeland oysters; an orgy of shrimp croquettes, all 10 of which are best gobbled up with your hands; a North Sea shellfish platter that’s fit for a king (oysters, crab, langoustines, clams, whelks, razor clams, gray shrimp, etc.); or bling-bling blinis with sour cream and Imperial Heritage caviar. And since one of the house rules assures that “Whoever falls in love with the sea must endure its salty kisses,” don’t forget to wear a Niet Sturten (“Don’t drool”) bib as you smooch a lobster straight from the tank, slathered in herby butter and with an oyster béarnaise sauce, or ‘t Werftje style, doused in walnut oil, chardonnay vinegar, harissa and fresh herbs. // Kiko Zushi
The new 't Werftje has relocated successfully and certainly offers more comfort. A plus point is the outdoor terrace at the back along the waterfront. We do miss some of the soul and special atmosphere of the past. We just need to get used to it. Gar...
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