The story
Restaurant Bacon brings a refreshing directness to fine dining in the heart of Ieper. Chef Virginie Gelaude and gastheer Pascal Vasseur run the place with a clear philosophy: let the best local ingredients speak for themselves. The result is a seasonal cuisine that feels both refined and familiar, earning Bacon a place in the MICHELIN Gids 2026 and recognition from Gault&Millau.
Virginie’s love for cooking began in her mother’s kitchen, then deepened through travels that taught her to trust her instincts. Today, she works with produce from farmers, fishermen, and hunters in the Westhoek region, minimising waste and maximising flavour. Every dish is built around what the market offers that day. Pascal, a former butcher, brings his knowledge of exceptional meat to the table, while as host he ensures each guest feels at home. His drinks list is carefully curated, with house-made alcohol-free options and wines from small producers.
The menu changes with the seasons and is offered as four or five impressions (€75–€87). On Saturday evenings, only the five-course option is served. A recent menu featured dry-aged beetroot with watermelon, ponzu and feta, a “Paella Bacon style”, veal sweetbread with peas and red wine jus, Schorenaer chicken with asparagus and sea kale, and a strawberry-lime-white chocolate dessert with OLV bedstro ice cream. A cheese board is optional. The restaurant can accommodate vegetarian and pescatarian diets with advance notice, but allergies must be communicated by phone due to the small team’s approach.
Bacon is located on Zonnebeekseweg, just outside the city centre. In summer, the terrace offers a tranquil escape from the bustle. The interior is intimate and welcoming, reflecting the no-nonsense spirit that defines the kitchen. Whether you choose lunch (arrival between 12:00 and 12:30) or dinner (19:00–19:30), the pacing is unhurried, the service warm and attentive. It’s an evening to savour, not rush.
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