Heist-aan-Zee is a prominent summer beach town about 30 minutes from Bruges. By the beachfront Bart & Sandra Desmidt run Restaurant Bartholomeus, Sandra is in charge of the front and Bart is back in the kitchen. This restaurant is definitely worth the trip to Heist. Bart Desmidt never went to cooking school, instead he worked hard and gained experience in several good restaurants in Belgium. Like he told us when we were there, "I try to do this my way, we are trying to find our identity, instead of copying other chefs." And Chef Bart's way is working. Two Michelin stars and great reviews from those who dine at this beach-front pearl. The dining room is modern with some fun artwork on the walls and even sitting on the floor. I ordered the Terre et Mer menu which includes a glass of champagne to start, a great touch that immediately sets a very positive tone for the dinner. We start the dinner with two wonderfully fresh Amuse Bouches. Light, crisp and delightful, they get your taste buds going while working as a great teaser for what's coming. Chef Bart makes wonderful chocolate! No fear, I'll be showing you some great examples of this when we reach the Petite Fours. You can sense this background in chocolate is the inspiration of the first dish. It was a wonderful Wagyu tartar with oysters encased by sour glaze and nestled on lemon snow. The flavors of the Wagyu blend oyster blend incredibly well. This was all perfectly packed into the bowl. It is truly a visually stunning dish, which matches just how fantastic the dishes is. The next course is a great combination of lobster, melon and tapioca served two different ways. This is a fun way to serve a dish, use the same ingredients but take two different approaches to it and see how different they can actually be. Not to mention, it's a great conversation starter at the dinner table, "which one did you like the best and why?" Here is my answer, I liked them both!!! The next course is a stunner, white Alba truffle with Sole and Pasta and with a wonderful Verjus sauce. The aroma from the plate is breathtaking and when you dive into this dish, it also works amazingly well together. I think what really makes this course stand out is the verjus. A fabulous combination. Chef Bart made an amazing effort to accommodate my wife's vegan restrictions. He successfully managed to keep these dishes connected to the philosophy of the kitchen. Clean, crisp and innovative with beautiful plating that highlighted key ingredients. She was overjoyed with all her courses, especially both desserts, scoring each a perfect 10. Sommelier Marino Opsomer chose for us some beautiful wines as well that worked surprisingly well with both my and my wife's menus. The main course highlights the chef's philosophy as well. Partridge, potatoes, cepes...don't over complicate it - let the ingredients shine and the end result - an amazing dish that I can't wait to have again. The dish had tremendous depth of flavor and the bird was cooked perfectly. The sweet section of the menu is simply stunning. Our waiter serves us a plate with dots of what seems to be fruit gel or puree. Then suddenly a big chocolate globe is dropped on the plate and when it breaks the inside reveals pure sweet goodness. It's a very creative dish, visually stunning and just really, really good. It was followed by another playful dessert, an edible sandcastle with gelato. You have sweetness, you have smoothness, you have crunch, and you have a great dessert. The dinner concluded with some incredible petite fours. The variety was excellent and the flavors were spot on. What a perfect way to finish a meal!
Bart employs the philosophy that everything should be made in-house and with heart and soul. The restaurant is an extension of his philosophy. Bart and Sandra are personable, great people who share a love for food. The food is exquisite, visually beautiful and modern. Bart changes the menu frequently and uses seasonal produce as much a possible. I will make certain that the next time I am in Belgium I take a detour and stop in Heist, because I can't wait to see what's next on the menu of Bart Desmidt and Restaurant Bartholomeus. I highly recommend that you do the same.
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