How does Franco Belge source its ingredients?

Vague or unsubstantiated claims. Franco Belge carries the Het Lekkere Westen label and participates in Chef Locale 2026, a City of Bruges programme requiring local seasonal produce sourcing. This is vouched for by brugseommeland.be.

Does Franco Belge cook seasonally?

Regular seasonal updates to part of the menu. The menu is rebuilt seasonally, with winter dishes like pointed cabbage and pheasant and spring dishes featuring green asparagus and morels. This is vouched for by guide.michelin.com.

Is Franco Belge suitable for vegans or vegetarians?

Franco Belge offers vegetarian options.

Who assesses Franco Belge, and are they independent?

My Treats is an independent restaurant guide for conscious diners. Restaurants never pay for their score. Every Food Identity is a single editorial assessment by My Treats, following the public SEERO methodology at https://mytreats.app/SEERO/.

Food Identity How restaurants source, cook and care. Independently reviewed

Franco Belge

A contemporary Franco-Belgian kitchen on the Langestraat in Bruges, where two childhood friends cook short seasonal menus around North Sea fish, game and winter vegetables.

Allergies Not published, ask the kitchen ahead

Food Identity How restaurants source, cook and care. Independently reviewed

Franco Belge

A contemporary Franco-Belgian kitchen on the Langestraat in Bruges, where two childhood friends cook short seasonal menus around North Sea fish, game and winter vegetables.

The essentials, at a glance

Allergies Not published, ask the kitchen ahead

Documented practices

Independently
reviewed

Seasonal cooking

Documented practices

Menu rebuilt quarterly around seasonal produce

Style

Fine dining

Cosy

Trendy

Cuisine

French

Fusion

Good to know

Terrace

Wheelchair accessible

Dog-friendly

Recommended by

City of Bruges

Recommended by

City of BrugesInitiative 'Chef Locale'

The delicious details

Franco Belge takes its name from the shop that stood here first. When the building came down, the front wall of one of the city's last drugstores was kept, and the name with it.

Tomas Puype and Dries Cracco have been cooking behind it since 2016. The two met as students at Ter Groene Poorte in Bruges and worked through starred kitchens in Bruges, Knokke and Roeselare before setting up on their own. The cooking is Franco-Belgian with a contemporary accent and an eastern note, served as short menus that follow the season rather than as a fixed card.

The kitchen is open to the room, so the work is in view from the table, and the terrace on the Langestraat is in use in warm weather. The restaurant carries Het Lekkere Westen, the West Flanders label for chefs who build their cooking on regional products. Guests who do not eat meat are catered for.

What's on the table, and what's left off

Dining is structured around short seasonal menus: three, four or five courses in the evening, three or four at lunch, with the composition changing as the season turns. The current winter menus feature North Sea fish, scallops from Dieppe, game such as pheasant, and seasonal vegetables. Vegetarian options are available.

Dining is built around menus rather than a long card: three, four or five courses in the evening, three or four at lunch, with the composition changing as the season turns.

The current run is winter throughout. A ceviche of red gurnard with radish and black rice opens; North Sea sole arrives with pointed cabbage, cockles and winter leek; scallops are listed with the port they come from, Dieppe, alongside butternut squash, hazelnut and green apple; pheasant is served with pommes Anna, black trumpet mushrooms and cranberry. Dessert is a poire belle Hélène.

Earlier menus have been built on cauliflower in several textures and on green asparagus with morels and wild garlic. Vegetarian options are available.

Practices in detail

The evidence behind each practice

Seasonal cooking is the area of responsible practice confirmed for this kitchen. The menu is rebuilt around what the moment offers rather than held fixed, and the two compositions on record read as a year in produce: pointed cabbage, winter leek, butternut squash, black trumpet mushrooms and game in the cold months, green asparagus, morels and wild garlic in the spring.

Franco Belge carries Het Lekkere Westen, the West Flanders label awarded by Westtoer and Horeca West-Vlaanderen to chefs selected on their use of regional products and short supply chains. It is also one of 25 Bruges kitchens taking part in Chef Locale 2026, the City of Bruges and Brugs Food Lab programme in which a main course is built around local seasonal cabbage, with vegetables making up at least half the plate and food waste kept to a minimum.

The impact dimensions

Local & direct sourcing

Seasonal cooking

Sustainable animal products

Plant-forward menu

Visit & practical info

Address, price, and more

Address

Langestraat 109, 8000 Brugge, Brugge, Belgium

Open in Google Maps

Price

€€€

Format

Seasonal tasting menus, telephone reservations

Hours

MondayClosed

Tuesday12:00–15:30, 19:00–23:00

Wednesday12:00–15:30, 19:00–23:00

Thursday12:00–15:30

Friday12:00–15:30, 19:00–23:00

Saturday12:00–15:30, 19:00–23:00

SundayClosed

Not captured during screening. Source for this block is Google Places only; it is filled by the places backfill at publish. The restaurant's own reservations page states service Tuesday, Wednesday, Friday and Saturday 12:00 to 13:00 and 19:00 to 20:00, Thursday lunch only, closed Sunday and Monday.