The story
On Jeruzalemstraat in Brugge, Onslow brings a straightforward, welcoming approach to seasonal cooking. The restaurant keeps things simple: a counter-dining setup, outdoor seating when the weather cooperates, and a menu built for sharing. The kitchen sends out plates as they’re ready, encouraging a relaxed, unhurried pace.
The menu is a tight, rotating list of dishes that lean into vegetables and seafood, with a few meaty options. Start with olives, salted almonds, or pickled vegetables. Move on to smoked sardines with Spanish paprika, a raw salmon with carrot, or a classic beef tartare. The Onslow fried chicken is a regular favorite, as is the Thai butter chicken and sweet sambal seabass. For vegetarians, there’s a Szechuan aubergine, noodles with miso butter, and a funky funghi with bonito. Dessert is simple: vanilla ice cream with chocolate, or a pistachio cream-filled choux.
The cuisine is seasonal, changing with what’s available. Everything is designed to be shared—small plates passed around the table, eaten with fingers or forks, no fuss.
Onslow earned a Michelin Bib Gourmand in 2026, a recognition that rewards good quality, good value cooking. It’s not about white tablecloths or tasting menus. It’s about honest food, cooked well, served in a room where the focus is on the plate and the company. The counter dining lets you watch the kitchen work, adding a quiet intimacy to the meal.
Recognition
Details
History
good quality, good value cooking
Uh-oh, there’s trouble brewing in Bruges! And who’s to blame, none other than the riotous Lieven Vynck and Rebecca Vandekerckhove, who swapped their well-mannered, central gastronomic spot, Lieven, to serve food with drinks (or drinks with food, however you see fit) in the popular Sint-Anna district. After a stylish renovation going for amiably rowdy dining vibes (checkerboard tiles, a long counter, upholstered banquettes, vintage crockery), they’re now ready to cause a commotion! On the chef’s plates? All the talent we’ve come to expect, with added mischief, and everything made to share: flamboyant labneh with chili oil; perfectly cooked whole turbot liberally doused in butter and electrifying fried capers; fried chicken – simply perfect… Watch out, riots may break out over reservations – fortunately, Lieven and Rebecca always keep a few free stools at the bar or in the entrance. // Anita Kane
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