The story
On Madridstraat in Ostend, Frenchette brings a confident, unfussy approach to dining. The restaurant holds a Michelin Recommended distinction for 2026, a recognition that fits its philosophy: cooking that is precise, generous, and never pretentious.
The concept is simple. Guests choose between two formats. The “Not to Share” menu is a three-course selection, each course chosen from a short list of dishes. On Fridays and Saturdays, only the “To Share” menu is served – a multi-course experience where plates arrive at the centre of the table, meant to be passed around. The kitchen works with local produce and a global pantry, from beef tataki with beukzwam and wasabi to a crabcake with avocado and bisque. A recent menu included catch of the day with courgettebloem and artichoke, Brasvar hare with spitskool and butterbeans, and a Brillat Savarin with apricot and brioche. Dessert might be strawberry with yuzu and salted caramel. Prices start at €69 per person.
Chef Paco Velghe leads the kitchen. The restaurant’s own tagline – “It’s not fake French” – captures the spirit: rooted in French technique but open to the world. The interior is carefully decorated, with many objects from the previous century available to buy. The space is intimate, with outdoor seating in warmer months and air conditioning when needed.
Originally, Frenchette also had a bar concept for pre-dinner drinks and small plates. Currently, that bar space is used for extra restaurant tables to allow for optimal spacing. The focus is squarely on dinner, served from 6 PM to 10 PM, closed Tuesdays.
Frenchette’s cooking is direct, seasonal, and built on terroir. It is a place that earns its recommendation through consistency and character – no flourishes, just good food shared or savoured alone.
Recognition
Ambience
Details
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