Robusk serves global flavours with local roots

That identity is reflected in a fixed multi-course menu, a compact kitchen team, and an open kitchen where experience takes centre stage. The dishes bring together a mix of influences, ranging from Asian and Nikkei cuisine to Latin American accents. “Robusk’s signature is whatever is going on in Jeroen’s mind,” says his partner, Mieke Dumon. “We build on flavours we discovered during our travels to places like Bangkok, Mexico, Peru, and India — in top restaurants, but just as much in street food. We combine those influences here with local ingredients sourced from nearby farmers.” The result is a series of surprising combinations, such as North Sea fish with kombu, cuttlefish and kosho, truffle pasta with celeriac and vin jaune, or barbecued coquelet with asparagus and tandoori.

That balance between faraway influences and local roots is also reflected in the interior. Natural materials, clean lines, and a restrained colour palette create a calm atmosphere that keeps the focus on the plate. Local artisans provided custom-made details, right down to the wine list covers combining fish leather and cowhide — a subtle nod to the “surf & turf” story that also runs through the kitchen.

A smooth and personal collaboration

The move to the new building in Oostkamp in early 2026 also created the opportunity to install an AQUALEX Fino tap. “For us, it was an obvious choice,” they explain. “We used to work with bottled water, which took up a lot of space and required extra logistical effort. Now, we fill a few bottles at the start of the service and refill them throughout the evening. Guests can top up their own glasses in between, which perfectly matches the relaxed atmosphere we want to create. It allows us to focus even more on the overall experience. On top of that, we save a lot of space in our cooling units.”

The collaboration with AQUALEX was smooth and highly personal. “We received clear explanations, the team actively thought along with us about the installation, and the entire process was followed up carefully. The tap blends beautifully into our interior and doesn’t stand out as a technical element. And most importantly: the water simply tastes great. I’m quite critical when it comes to water, but I genuinely enjoy drinking this. We also use it for tea and coffee. There’s less limescale in it, and you can taste the difference.”

Robusk’s ambitions extend far beyond Oostkamp alone. Thanks to its easy accessibility, Jeroen and Mieke are able to attract gastronomy lovers from all over Flanders. Their mention in both the Gault&Millau and MICHELIN guides certainly contributes to that.