Bruut is a wonderful restaurant located in an atmospheric old house in the picturesque heart of Bruges, where chef Bruno Timperman showcases his enormous gastronomic talent and dedication. Bruno is a walking dictionary of gastronomy and ingredients, and the proof of his passion is what you will find in every single dish he serves you.

Location

Gorgeous Bruges is a tourist’s dream as Belgium’s most perfectly preserved medieval town with its jaw-dropping, beautiful architecture. Tourists taking a walk through the narrow streets or a boat trip on the canals immediately fall under its spell, charmed by the atmosphere of, what is for many, the most delightful of all the cities of Flanders.

Bruut is located in a building dating back to the seventeenth century, abutting the second oldest bridge in Bruges along those famous canals in the ‘Venice of the North’. In summertime you can enjoy your meal on one of the most iconic terraces on the adjoining bridge, overlooking the water and the passing boats. The combination of the historical surroundings and this idyllic setting go hand in hand, making it a stellar location. From the basement of this building, chef Bruno Timperman works his magic in his own no-nonsense style.

The Chef & team

Gastronomy

Pureness is the name of this game. The combination of pure and local tastes leading to a symbiosis of essence and technique. During our visit, Bruno prepared some dishes that showcase his vision on both food and ingredients. You can tell by the sparkle in his eyes that this chef lives by the passion of his ingredients!

The reconstructed Coquille is a perfect example of one of these dishes. Coquille cooked in its shell is reconstructed with sweet potato, a crème of black garlic and holy emulsion of shell flavour.

Another example is his Cafuné-dish, in which Bruno tells the story about the fishermen at sea who drank a lot of coffee and threw their filters into the boiling water adding some tint & taste! In this dish every part of the cauliflower is used, making oil of the leaves and crème of the shavings. The heads of the shrimps serve to make a dashi – the Japanese way – without the katsuobushi. The coffee part is introduced at the end where the ‘dashi’ is infused with pulp of roasted coffee beans called ‘coffeebushi’… Shrimp with cauliflower and coffeebushi infused dashi of shrimp is how the story of those fishermen is recreated. The purest of flavor and homage to our noble fisherfolk is an example of what to expect by this unique chef.

Service & Wine

The wine department is run by an atypical sommelier who – together with Bruno Timperman – shares a passion for funky and original wines. Their wine list features a selection of amazing natural wines and complements the food Bruno brings to the table.

The friendly and direct approach both Bruno and his sommelier master, make you feel right at home. Every meal at Bruut has to be fun and unique: a very loose style creating a very comfortable ambience while still serving the best of cuisine.

Why Go?