It is refreshing to dine at a restaurant like In De Wulf. The level of innovation and the urge for creating something new is sky-high. Of course, without losing the faith in too many traditional cooking techniques, but all comes served with a nice combination of reflection and new thinking.

The young vibrant team led by Chef Patron Kobe Desramaults offers you a different and delicious experience that will stay in your mind. Chef Desramaults was born into a culinary family and his mother, Heidi Foulon, turned his parental home into a brasserie and hotel business. The original style of the farmhouse is still present and Chef Kobe refined the business further and turned it into a progressive stylish restaurant and hotel with a constant reminder of the surrounding environment.

Kobe Desramaults was born and raised in the countryside of Dranouter and there is still where you will find the Chef, but his mother arranged an apprenticeship at a local restaurant which became the stepping stone and start of a culinary career for the young Chef. The next apprenticeship was at Sergio Herman’s super restaurant Oud Sluis and Kobe worked there for two years. Sergio Herman is among the toughest culinary masters a cook can have, but few chefs in the world will inspire you more and create the true passion which is necessary for the best possible result. Kobe has described his first months at Oud Sluis as some of the hardest in his life, but thanks to his time at Herman’s masterpiece, Desramaults has turned out to be one of the most promising chefs of Belgium. And you can forget about any copy of Oud Sluis, no, In De Wulf has its own style and its Chef is developing the concept and refining the recipes for every day.

It was not an easy task to completely change the menu and concept of In De Wulf when Kobe took over the business after his mother, but he managed to finally create a great success and today there are many chefs around the world who are inspired by Desramaults’ constant progress and innovative view of the Flemish cuisine. You can expect dishes presented and cooked in different ways like the young parsnip, egg yolk and broth of grilled chicken, the quince and buttermilk, or the leg and belly of lamb “Pays du Nord” and ramsons. The set menu offers good value for your money and you will have a small army of dishes coming your way with everything from North Sea crab to mackerel with sea weed from Audresselles.

There is some inconsistency in the service and it would be great to have some more waiters in the dining room instead of the kitchen staff under stress who are to serve at the moment, but your experience is yet great and you will enjoy a meal you have not had before at a restaurant which has just started its journey into culinary stardom.

Written by Andy