The story
Rebelle opened in October 2017 in Marke, a stone’s throw from Kortrijk. The building is the oldest house in the village, a former labourer’s home that has been thoroughly renovated. Behind the project are Martijn Defauw and Tessa D'haene, who together with their passionate team run the kitchen and dining room. The restaurant describes itself as “accessible, without pretension, minimalist with a small sparkle and a pinch of zest”—and that spirit carries through every detail.
The kitchen follows a clear philosophy: work with the best ingredients, build close relationships with local producers, and let the product speak. Martijn Defauw’s cooking is driven by a desire to explore and combine flavours, resulting in dishes that balance soft textures, contrasting temperatures, and surprising, harmonious tastes. The cuisine is Modern French at its core, but the approach is refreshingly direct—no unnecessary flourishes, just precise, honest cooking.
The menu changes with the seasons. A recent lunch offering includes three courses (€66, Tuesday to Friday) featuring North Sea sole with eel, asparagus, and hollandaise; Presa Ibérico with aubergine, courgette, and romesco; and a dessert of strawberry, rhubarb, and rose. The longer evening menus (6 courses at €128, 7 courses at €165) add dishes like bluefin tuna with North Sea crab and cucumber, European lobster with Morcon bellota, and a langoustine XO course, finishing with peanut, Ghana chocolate, and bourbon caramel.
Beverage pairings are taken seriously. The sommeliers select wines and non-alcoholic drinks by the glass to complement each course, and the wine list is noted for its interest and depth. The atmosphere is relaxed and welcoming—a cozy meeting place for regulars and first-timers alike, where the focus is on enjoying good food without ceremony.
In 2026, Rebelle was awarded a Michelin star, a recognition of the high quality cooking that Defauw and his team deliver consistently. It’s a well-deserved nod to a restaurant that combines modern French technique with a genuine, unpretentious warmth—exactly the kind of place that makes you want to come back.
Recognition
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Details
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High quality cooking
Trying to get a table at Rebelle is like waiting at the doctor’s office when you haven’t got an appointment. Don’t worry, that’s totally normal. Ever since opening in 2017, its popularity has shot through the roof, as Martijn Defauw and Tessa D’haene (both of whom used to work at Hôtel Damier) continue to hit Kortrijk darlings with gastro-seismic shocks – softening the blow with a dining room that’s cozier than ever with its total cream-colored look. Among an array of knockout dishes, the €155 tasting menu featured: some dynamite ceviche revisited with scallop, daikon and a grapefruit and Ají Amarillo chili vinaigrette; perfectly cooked cod doused in a smoked eel jus and sherry beurre blanc, all dotted with tiny pumpkin balls; the signature langoustine dish in all its splendor (for an extra €35) – lightly fried and served with a sweet and juicy fermented tomato beurre blanc and XO sauce, which Martijn prepares a little less spicy than the way he remembers it from his time in China; or the dashing roast pigeon that was delicious as hell with its soubise sauce made with Cévennes onions, shaved winter truffle, vadouvan (an Indian spice mix) oil, a cheesy Flandrien Grand Cru cream and parsnip purée, paired with a ragu-filled fritter and grated cured pigeon heart. Quite possibly our favorite meal of the year – and it’s only January 10th! // Casimir
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