Our restaurant has evolved from a bistro pur sang to a contemporary bistronomic restaurant: good food at affordable prices with a creative culinary touch.
Our kitchen team focuses on the product. The plates are creative without being too unusual. Our chefs use seasonal products and are a big fan of terroir cuisine.
Our menu does credit to the brasserie cuisine with steak tartare prepared at the table as its flagship dish.
A maiden name that many food lovers easily associate with the town of Ostend. Indeed, this bistro has enjoyed a solid reputation for many years. Conviviality, impeccable service, reasonably priced wines and a generous and varied range of brasserie dishes characterise this establishment. The chef combines rye balls with caper butter and Jerusalem artichoke cream. Slices of raw pan-fried mushroom and a handful of coarsely chopped peanuts make a surprisingly successful combination. The pork belly lacquered with sriracha in a ramen soup with spring onion and hard-boiled farm egg evokes the modernity of the Orient. As for the spinach instead of pak choi, it adds a regional touch. The royal peel tartare is prepared at the table according to the customer’s taste preferences, with chips and homemade mayonnaise.
This modern bistro is much more than a pleasant trendy interior. The chef’s influences are wide ranging with a focus on first class ingredients. Bistro Mathilda brings the promise of a fine meal!