About Rascasse

Since 2008, chef Erwin Denys and hostess Caroline Claeys have been the beating heart of Rascasse. The former Café Jagersrust has been transformed by this friendly duo into a warm and accessible restaurant, with a particularly successful cuisine...

Experience and passion

Caroline's love of gastronomy is in her genes. Her parents ran the famous La Souricière restaurant in Adinkerke for many years. Erwin cut his teeth in a number of Michelin-starred establishments, and today brings together his wealth of experience in a creative cuisine where taste, product quality and simplicity are central concerns.

Rascasse - named after the scorpion fish - offers a refined mix of fish and meat dishes, with a slight emphasis on fish. As a member of the “Noordseachefs”, Erwin is committed to a sustainable approach, focusing on lesser-known fish species and by-catches from Belgian and Dutch fishermen.

Seasonality and respect for the product

Erwin works with the utmost respect for the seasons, which translates into refined, tasty dishes. The menu follows the rhythm of nature, with a focus on pure, recognizable flavors.

We're one of the North Sea Chefs

Chefs who work responsibly with lesser-known, sustainable fish species and by-catch from the North Sea.

Hospitality and experience

In the restaurant atmosphere, Caroline guarantees a warm and professional welcome. It's not for nothing that she was voted hostess of the year by Gault&Millau. The menu is deliberately limited, offering an à la carte selection as well as three-, four- and five-course discovery menus, all made with seasonal ingredients.

We look forward to welcoming you soon to La Rascasse.

Culinary greetings,

Caroline and Erwin