Chef Patron of Restaurant Bartholomeus, Bart Desmidt, is a remarkable entrepreneur. When he was only 23 years old, Bart decided that gastronomy should become his profession and together with his wife Sandra he opened Restaurant Bartholomeus on the sea dyke in Heist in Belgium. The restaurant is located in the former toy store of his parents and offers an amazing view on the North Sea.

The modern interior is light and combines classic luxury with international artworks from artists like William Sweetlove, Arne Quinze, Bernard Venet and others. Guests are comfortably welcomed by the Lady of the House Sandra Desmidt, and the beautiful view on the sea, the luxury look and feel and the comfortable tables will make every diner feel welcome and relaxed.

Chef Bart Desmidt never attended cooking school, but gained experience in several restaurants at the Belgian coast. At a very young age the chef and his wife worked day and night to get to the culinary top, and they succeeded: the restaurant grew, the food got better and Bartholomeus is now considered as one of the best restaurants at the Belgian coast. The couple are surrounded by a great and loyal team and the Sous Chef Philip Vandamme and Sommelier Marino Opsomer have both been working in the restaurant for about ten years.

As a selfmade chef, Bart employs the philosophy that everything should be made in-house and with heart and soul. And that is what guests should taste in their plates – from the bread and the appetisers until the mignardises. The chef loves to cook with fish (a logical choice with the North Sea just in front of your door), but other ingredients are equally important and variety is an important concept at Bartholomeus. The menu changes every month and Bart loves to try new combinations, flavours and structures. For Bart it is important that every element in a dish should be recognisable and he always works with the best and very fresh ingredients. He uses the basic principles from traditional classic top chefs and translates them into lighter, playful dishes for a refreshing effect.

A first starter impresses immediately and is a dish to remember: Gillardeau oysters are combined with seaweed and cucumber, lime powder and soy and the dish is finished with a ball of Wagyu

tartar, packed in a sour caramel. Very fresh, very creative and with a perfect balance in flavours. Impressive!

A good example of Bart’s love for contrasting elements is his starter with scallops, which he combines with chili, structures of avocado, citrus, spices, green herbs and crispy caramel. A dish with profound flavours but with a perfect balance between the ingredients, where every ingredient remains recognisable at both sight and taste.

A beautiful dessert based on babeluttes (local candy speciality with butter) is presented as a ‘sandcastle by the sea’ with rice pudding with muscovado cane sugar, chocolate crumble, and shell of passion fruit.

Bartholomeus is a well-established restaurant at the Belgian coast and continues to surprise its guests with an endless stream of great dishes, an experienced team and a beautiful location. A visit to this restaurant will not disappoint and even the most experienced diners will have an unforgettable experience thanks to the passion of Chef Bart Desmidt and his team.

Written by Sven & Adriaan