Ter Leepe is a restaurant and banquet facility in the West Flanders region in Belgium, a region known for its culinary wonders. Upon arrival guests would not suspect that the building hosts one of the best restaurants in Belgium, but after entering the restaurant’s door you will feel that magic is happening here. The restaurant is located next to a big road in Zedelgem, a small town near Bruges, and is established in a renovated villa. Behind the restaurant there are spacious banquet facilities for parties and weddings. The restaurant’s interior is luxurious, rather traditional, cosy and very beautiful. Light, brown colours are combined with dark and comfy sofas, modern art, soft lighting and traditionally set tables. There is a corner where guests can start with their apéritif and end with after-dinner drinks, and several dining compartments where lunch or dinner take place.
Chef Patron Kristof Marrannes was raised in Ter Leepe, the previous restaurant of his parents, and took over the restaurant in 2005. Kristof also gained experience in dining temples like Sea Grill in Brussels and Hof van Cleve in Kruishoutem. He directly brought renewal to the restaurant and quickly received national and international recognition of his talent. The Chef got in the spotlight with an inventive, laborious, but balanced cuisine which incorporates lots of new technologies.
Kristof chooses a new way of gastronomy which can be described as an intriguing mix of flavours, contrasts and textures. He wants to elevate his dishes to works of art and only uses the best and freshest products and ingredients, which are converted to very creative and smart dishes. The chef transmits stories through his dishes which can be seen in the separate elements. His dishes impress young and old diners with delicious flavours, an impressive presentation and endless creativity.
The starter ‘Expressions of the Sea’ is served as a Fruits de mer interpretation and comes in three servings: Razor clams with avocado, seaweed and oyster vinaigrette; Zeeland oyster with cucumber varieties; and Edible crab and razor clams, algae cake and salty vegetables. A beautiful and very complex dish that is perfectly balanced in flavours, acidity and greasiness. Another great starter is the preparation of scallops. Three different interpretations are served: Scallop marinated with fennel, orange, sour cream, carrot and yuzu vinaigrette; Scallop cooked on hot stone with black pudding crumble; and Scallop in shell, with Jerusalem artichoke, smoked eggplant and leeks. Very impressive how the Chef manages to create a work of art that is presented on three different plates, but blends together very naturally into a single coherent and tasteful dish.
The restaurant has a small team of only nine people, but together they produce an exceptional output. In the kitchen, Kristof Marranes is assisted by his Sous Chefs Gregory Slembrouck and Ruben de Man and as a team they create amazing dishes and strive for the perfect taste. Wines are presented by the charming
Cathy Verbeeke, who is still young, but displays great knowledge of wines and presents interesting and great pairing wines with the menus. Another remarkable figure in restaurant Ter Leepe is Loes Govaert, who manages the service and the dining rooms. Loes is also young, but serves the guests in a mature and highly professional style. It is truly exceptional and a pleasure to see such a young, dynamic, but very skilled and professional team at work.
Restaurant Ter Leepe is a true discovery in West Flanders and a must when visiting this beautiful region in Belgium. The staff do everything to make their guests finally leave with a big smile and a satisfied feeling and the dishes are beautiful, full of taste and very aromatic. Everything is managed to perfection with a keen eye for the smallest details. Ter Leepe is a special place that has to be discovered.
Written by Sven & Adriaan