De Jonkman

The story

De Jonkman in Brugge: Michelin 2-Star Sustainable Seafood Restaurant

De Jonkman: A Philosophy of the Sea in Sint-Kruis, Brugge

In Sint-Kruis, on the edge of Brugge, chef Filip Claeys runs De Jonkman with a conviction that has made him a pioneer in sustainable gastronomy. The restaurant holds two Michelin stars, a recognition of cooking that is both inventive and deeply rooted in respect for the North Sea.

Claeys, the grandson of a fisherman, founded the NorthSeaChefs collective in 2011. His mission is to change how we eat from the sea, elevating lesser-known fish and bycatch into dishes of real value. At De Jonkman, the catch of the day often comes from a single fishing boat, the 'Z571'. The kitchen works with the full spectrum of local seafood, from langoustines to species that once were discarded. This commitment to the local ecosystem extends to the land, too: Claeys works with a nearby cattle farmer for whole cuts of beef, and sources dairy, fruit, and vegetables from small-scale producers to keep transport impact low.

The dining room is run by Sandra Meirlevede, Claeys’ wife and partner, whose background in haute couture translates into a precise, warm hospitality. The space is modern and stylish, with wood accents and clean lines, creating an atmosphere that feels both elegant and personal.

The menu is a tasting format, with a daily changing 'Marktmenu' based on market availability. The signature is 'Het seizoen volgens Filip Claeys', a longer journey through the chef’s vision. Standout dishes, as described by GaultMillau, include perfectly cooked schar with pumpkin and vadouvan, and a tempura of frog legs with parsley root, served with a deeply flavorful jus. The dessert 'Crêpe Normande' is an ode to Claeys’ father, Bob. The kitchen’s skill with sauces and vinaigrettes, built on classic technique, gives each plate a layered, personal finish. A notable wine and beer pairing program, guided by the sommelier, completes the experience.