The story
At Locàle in Bruges, Jürgen Aerts and chef Hendrik Dequeker steer a local cuisine built on unhurried hospitality and seasonal sourcing. The concept emerged during the pandemic when Aerts scaled back his tenure at Kok au Vin to focus directly on guest interaction. He now handles service personally while Dequeker translates regional harvests into the daily menu. Gault&Millau recognized this shift toward thoughtful preparation with a 13.5 rating for 2026, praising their steady commitment to pure flavors and biodynamic produce.
Diners navigate a flexible lineup of surprise bites and à la carte selections designed for communal tables. The kitchen favors funky presentations that highlight untouched ingredients rather than heavy sauces or rigid techniques. Chefs rotate seasonal vegetables and house-made staples based on what arrives fresh each morning. This approach keeps the seasonal cooking dynamic while removing the pressure of formal plating.
The dining space channels an almost homely warmth that contrasts with the polished expectations of traditional fine dining. Wooden accents and lived-in textures soften the layout without sacrificing the tight service standards inherited from Kok au Vin. Aerts deliberately limits the seating capacity to preserve genuine conversation between staff and visitors. The stated credo to take time and honor the origin dictates a slower pace where guests linger over coffee rather than rush through courses.
Recognition
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History
Since opening Kok au Vin back in 2003, Jurgen Aerts has been a prominent figure on Bruges’ dining scene. Now, as the owner of this new spot, he’s hung up his apron and taken over the floor at Locàle, leaving his trusted collaborator Hendrik Dequeker (ex-Bury and Souvenir) to steer the kitchen. The stripped-back interior (light wood, black metal pedestal tables, bar stools) keeps the spotlight firmly on the fresh, inspired market cuisine, served as small plates to share (or not!). The night we went, we indulged in: an uber-creamy, ultra-crispy grey shrimp croquette; veal Milanese in a bright tomato sauce, served with romanesco broccoli, feta and from-scratch pesto; pollack lounging in a luscious crab sauce alongside tender leeks and parsley root; and finally, juicy free-range chicken, hay-smoked and paired with a vibrant orange medley of carrot and butternut squash. · Schannul
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