Split Kortrijk

Split Kortrijk operates on a philosophy of 'unspoiled sharing,' offering a cosmopolitan menu of tapas and cocktails in a sleek, modern setting. The kitchen excels in the art of the croquette, producing mini-Iberico versions with a liquid-gold center and a crisp, panko-style shell served with southern aioli. Technical precision is found in the tuna tataki, where the fish is lightly seared to maintain a buttery raw core and dressed with a sharp wasabi mayo and toasted sesame. The aroma of truffle oil elevates the naan bread topped with beef carpaccio and pomegranate, creating a sophisticated interplay of earthy and tart notes. For a more substantial share, the pulled pork tacos are slow-cooked until the fibers are tender, then finished with a bright butternut purée and BBQ glaze. Each dish is designed to be a conversation piece, emphasizing varied textures and global influences that range from Thai-marinated mussels to Mediterranean-inspired lamb skewers.