De Zuidkant
Damme, Belgium
The Experience
From Michelin Guide
De Zuidkant is emblematic of Damme, which is a beacon for foodies exploring Eastern Belgium and its coastline. From the romantic interior and warm open fire to the charming lady of the house who sees you to your table and the smiling chef who greets you from his open kitchen, it is the quintessence of warm Flemish hospitality. Welcome to the HQ of Patrick and Cora. The chef’s expertise and know-how can be tasted from the first bite of each perfectly balanced, delicate dish. Examples include perfectly cooked young pigeon, flanked by a powerful gravy and a Mediterranean note thanks to subtly sweet carrots and a scattering of ras-el-hanout spices. Chef Patrick has no qualms about adding an unorthodox spin to his cooking, which is nonetheless founded on consummate culinary technique. In the same vein, Cora’s passion for wine can be felt in her presentation of the enticing wine list. This couple is clearly dedicated body and soul to their profession, making De Zuidkant a must for any self-respecting foodie!
Unique Things
From Visitor Experiences
What makes it stand out
- Warm Flemish hospitality in a romantic room, with an open kitchen, the chef greets guests as they arrive.
- A strict confirmation policy to cut no-shows, online bookings must be confirmed, larger parties are called on the morning of the reservation.
- Lunch and dinner service windows are tight, midday closes at 16:00, evenings run late, and weekend dinner is menu-only.
Ingredient Stars
From Visitor Experiences
Signature ingredients
- Langoustine tartare with bergamot and apple.
- Skrei with Oud Brugge cheese, chorizo, and fermented celeriac.
- Scallops with winter truffle and celeriac.
- Duck with kohlrabi, potato, vadouvan, and carrot.
- Reblochon worked into a pastel de nata style course.
- Mango, cheesecake, white chocolate, passion fruit to finish.
Menu & Pricing
Current Offerings & Prices
Current menu (example)
- Tartaar langoustines, bergamote, appel.
- Skrei, crème Oud Brugge, chorizo, gefermenteerde selder.
- Coquilles, wintertruffel, knolselder. *
- Eend, koolrabi, aardappel, vadouvan, wortel.
- Pastel de nata reblochon. **
- Mango, cheesecake, witte chocolade, passievrucht.
Menu pricing
- 4 gangen: €110, aangepaste wijnen t/m hoofdgerecht: €46.
- 5 gangen (*): €125, aangepaste wijnen t/m hoofdgerecht: €55.
- 6 gangen (**): €135, aangepaste wijnen t/m hoofdgerecht: €55.
- 3 gangen middag: €75.
Notes
- Friday and Saturday evenings are 5- and 6-course only.
- Changes only by arrangement when booking.