The story
't Werftje in Zeebrugge has served North Sea seafood to locals since 1905, operating from a working waterfront where Mike and Herlinde De Preem built a reputation on straightforward coastal cooking. Their son Eli joined the operation after a thorough 2015 renovation restored original materials while upgrading the kitchen infrastructure. The family relocated to Omookaai 8 in March 2025, integrating the adjacent Royal Belgian Sailing Club building to create a warmer dining floor that still honors the site’s maritime origins. This three-generation team maintains a disciplined approach to the catch, favoring clean preparation over heavy sauces.
The shrimp croquettes earned Luc Bellings’ perfect ten out of ten rating during his 2015 coastal tour, drawing praise for their substantial filling and consistent heat. Guests commonly order the whole lobster straight from the holding tank, choosing between herby butter with oyster béarnaise or a brighter mixture of walnut oil, chardonnay vinegar, and harissa. A generous North Sea shellfish platter layers oysters, razor clams, gray shrimp, and langoustines for shared tables, while imperial heritage caviar arrives atop crisp blinis with sour cream. These preparations align closely with the restaurant’s recent Le Fooding recognition for unpretentious coastal cooking.
The dining room balances lively energy with easy comfort, playing an eighties playlist while guests grab stools at the bar to wait for a table. Patrons often arrive without reservations, accepting the natural flow of a working harbor bistro that prioritizes fresh catches over formal bookings. The new waterside layout features reclaimed wood accents and wide sightlines toward the marina, reinforcing the connection between the kitchen and the sea. Families and solo diners alike navigate the space freely, adjusting their pace to match the tide.
Recognition
Ambience
Location
Facebook
Instagram