Escabèche

The story

Escabèche in Knokke-Heist: French-Japanese Fine Dining with Michelin Recognition

Pure flavours, worldly influences

For over a decade, Escabèche in Knokke-Heist has been built on seasonal produce, pure flavours, and global touches. Chef Kim and host Lisbeth are both Knokke natives who grew up in hospitality. Together, they created a restaurant that reflects their roots: refined, welcoming, and deeply personal.

The name Escabèche came from an early recipe in Kim’s career — a dish that grew into a name. Today, his kitchen turns daily-fresh ingredients into light, bright dishes. French technique meets Japanese accents, with Mediterranean touches appearing throughout. Classics are reimagined: a hand-cut beef tartare with asparagus, tomato, parmesan espuma and pesto; bluefin tuna tataki with mango chutney, ponzu, and wasabi sour cream; or langoustine carpaccio with sweet-sour rhubarb, radish, and red shiso.

A team that delivers

Chef Kim built his experience in renowned restaurants before focusing on pure flavours. He is also a Mastercook of Belgium, an ambassador for Belgian gastronomy. In the dining room, Lisbeth offers a warm welcome while maître d’hôtel Olivier, an experienced sommelier, pairs wines that complement each dish. The result is a relaxed atmosphere where delicate flavours and thoughtful wine work together.

Michelin Recommended

Escabèche’s approach has earned a Michelin Recommended distinction, a recognition of the kitchen’s consistency and quality. The contemporary, warm interior suits both a light lunch and an intimate dinner. Guests can choose à la carte — from a tender Black Angus ribeye with hand-cut fries to a delicate ray with spinach, capers, and lemon — or opt for one of the set menus. The “De smaken van Escabèche” menu, at €90, offers a curated tasting experience. A lunch formula (starter and main) is available for €45, with an all-in version including dessert, two glasses of wine, and coffee for €82.

French-Japanese cuisine by the coast

Escabèche brings together the best of French-Japanese cuisine in a setting that feels both elegant and unpretentious. Whether it’s a winter game dish or a summer fish preparation, the cooking stays true to the seasons — and to the team’s belief that great food should be enjoyed without fuss.