CULINARY CLASSICS
REINVENTED

Some concepts are so timeless that they don’t require a metamorphosis. In our country, the classic, French cuisine is gastronomic heritage, a tradition to which our mothers and fathers introduced us at a very early age.

In the summer of 2019, Gert De Mangeleer and Joachim Boudens from the restaurant Hertog Jan*** launched the summery pop-up Bar Bulot. The menu only contained dishes with fish and seafood, with a nod to the traditional bistro on the French Opal Coast. Bar Bulot was a classic brasserie, with an undeniably playful twist. Its foundation was a persistent desire to crossbreed nostalgia with innovation and elegance. The team knew all too well that today’s guest demands top-notch quality but does not wish to leave the table completely stuffed.

The past years, Bar Bulot has evolved into a contemporary, classic restaurant under the guidance of  host Maxime Depreitere and chef Destin Cannaert, serving not only seafood but also upscale meat dishes. If you ask him what Bar Bulot stands for, he will answer: finesse. The power to host your perfect business lunch or intimate tête-à-tête in style. Everything reflects it: the wine list with some of the best European wines, the warm, cozy interior, the beautifully set table, and the professional service.

This approach did not go by unnoticed. Bar Bulot Zedelgem received a Michelin star and was named brasserie of the year by Gault Millau. Since the summer of 2021, Antwerp is home to a Bar Bulot too, with the same values and an identical look. Chef Koen Gussenhoven and restaurant manager Elske Mostert will welcome you with flair and a friendly smile.

In December 2022 Bar Bulot moved to Zedelgem and founded a new home in the iconic Hertog Jan building.

PS: Both the restaurants in Zedelgem and Antwerp have a terrace!