Marquize

The story

Marquize, Westende – Michelin-Recommended North Sea Modern Cuisine

A New Chapter on the Belgian Coast

In the quiet coastal town of Westende, Kelly and Pieter have opened Marquize, the permanent home of their long-held culinary vision. Both grew up along the North Sea coast—Kelly in Ostend, Pieter in Koksijde—and their shared passion for gastronomy first flourished at Brasserie Raphaël, a satellite of the acclaimed Willem Hiele restaurant, and later through their successful catering venture, Table Piek. Now, with Marquize, they bring that experience to a dedicated space on Henri Jasparlaan.

North Sea on the Plate

The kitchen at Marquize is driven by the North Sea. Their menu is a pure product cuisine where fish, shellfish, and crustaceans take centre stage, complemented by the vegetables and fruits grown by farmers of the Westhoek region. Dishes shift with the seasons, but recent offerings give a clear sense of their style: wild sea bass with a strawberry vierge sauce (optional caviar supplement), poivrade artichoke with caramelised onion and Belper Knolle cheese, or North Sea fish paired with fresh peas. For those seeking more indulgence, there is calf sweetbread with girolle mushrooms, or a classic Bordelaise entrecôte. The meal closes with a biscuit of strawberries and elderflower, or a cheese course for an additional supplement.

Refined, Unpretentious Dining

Lunch is served on Thursday, Friday, and Saturday afternoons, while dinner runs from Wednesday evening through Sunday midday. The atmosphere is welcoming, the service attentive without being stiff—a reflection of the owners’ hands-on approach. The restaurant’s recognition by the Michelin Guide (Recommended for 2026) only underscores what regulars already know: this is cooking of clarity and conviction, anchored in place and season.