The story
In a quiet lane off Bruges’ bustling center, Goesepitte43 brings a fresh take on Modern French cuisine. Chef Jan Supply, who trained at two-Michelin-starred kitchens in France and Spain before refining his craft in Belgium, now runs his first solo restaurant. The philosophy is simple: “Everything is allowed, nothing is mandatory – as long as you enjoy the food.” The atmosphere is comfortable, the cooking precise but unpretentious.
A centerpiece of the kitchen is the Mibrasa charcoal oven, which coaxes deep, natural flavours from ingredients without overwhelming them. Vegetables receive particular care, presented in unexpected ways that set each plate apart. Meat, fish, and poultry all appear regularly, but the produce often steals the show. The menu changes with the seasons; a new degustation menu launched in mid-May. The restaurant seats twenty covers – or up to thirty-two for private events – ensuring an intimate, focused experience.
Chef Supply’s background includes stages at two-Michelin-starred restaurants in France and Spain, stints as head chef at Salons De Waerboom and Deauville (where he earned a 15/20 Gault-Millau score), and time at De Refter in Bruges under Geert Van Hecke. In the dining room, Yentl Versyp brings the same level of polish, having spent five years at De Karmeliet before joining Goesepitte43. Together, they deliver Modern French cooking that feels both refined and relaxed – a combination that has earned the restaurant a Michelin Recommended award in 2026.
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