Restaurant Matty

Restaurant Matty in Knokke-Heist delivers a high-concept tasting experience where North Sea ingredients meet global technical influences. The four-course progression often begins with a hamachi tartare, where the fish’s natural oils are cut by the sharp acidity of pickled radishes and a fragrant chive oil. A standout dish features braised skrei cod, its delicate flakes enhanced by the earthy aroma of morels and a light, aerated morel foam. The kitchen demonstrates its range with a triple preparation of Pyrenean milk-fed lamb, showcasing techniques from slow-braising to precision roasting, all unified by a deep black garlic and cumin jus. Texture is meticulously managed, from the silkiness of the dashi broth to the crunch of seasonal vegetables. The meal concludes with a blood orange and yogurt fantasy, a dessert that plays with temperature and acidity to provide a refreshing finale to a technically rigorous menu.