The story
Oesterput in Blankenberge has centered its menu around fresh seafood since 1885, when Pieter Devriendt launched a wholesale oyster trade just down the coast. Five generations later, his descendants still manage the operation from this working waterfront location. The kitchen sources daily catches from Zeebrugge and imports live lobsters directly from Halifax to keep them in their own large holding tanks. This generational commitment ensures that every plate arrives at peak freshness.
Recognized by Le Fooding for its unvarnished coastal charm, the dining room serves some of the region’s most substantial seafood offerings. Diners often order the Plateau Royal, which pairs a bottle of Pommery Silver Brut with two mixed shellfish platters and a half kilogram lobster divided between two guests. The menu also features Scottish and East Scheldt varieties, alongside seasonal flat oysters harvested from the Zeeuws plains during cooler months. Grilled preparations swim in garlic butter while croquettes arrive garnished with crisp fried parsley.
The dining space occupies a wood-clad warehouse positioned roughly ten meters from the dune line. Large glass lobster tanks dominate the interior wall, giving guests a clear view of the livestock before it reaches the table. Natural light floods the high ceiling area during afternoon service, while evening tables rely on warm pendant lighting. The layout remains straightforward, prioritizing comfortable seating over ornate decoration.
Recognition
Ambience
Location
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