Restaurant
We are thrilled to offer you a unique dining experience where you can support our students while enjoying a delicious meal.
Book your table now and indulge in fine dining prepared by our talented culinary students.
The service is both in Dutch and English due to our international student pool.
2
Run the Restaurant 2
The second year students open restaurant De Karmeliet for a 5 course dinner
€ 99 (incl. drinks)
3
Run the Restaurant 3
The last year students open restaurant Tête Pressée for their graduation concept.
lunch (all-in): € 59
diner (all-in): € 99
You can call us
Tête Pressée +32 486 89 26 02
Karmeliet +32 486 65 09 55
Guest service +32 475 67 65 54
monday-friday 10am-11am
Menu Run the Restaurant 1
24/03-10/04
Crackers
Celeriac hummus
Ostendaise oyster
Enoki, cream of onion, algae vinaigrette and saké granité
Zeeland razor
Pumpkin, dashi sour cream, sea buckthorn berry
Tartelette
Mushrooms and smoked ox tongue
Tartare Jersey beef
Aged cheese, sourdough and herb mayo
Haddock
Salsify, hand peeled Zeebrugge shrimps,
spinach and charters,
sauce Dugleré
Crème brûlée
"cuberdon"
Crackers
Celeriac hummus
Ostendaise oester
Enoki, cream of onion, algae vinaigrette and saké granité
Zeeland razor
Pumpkin, dashi sour cream, sea buckthorn berry
Tartelette
Mushrooms, smoked ox tongue
Bass
North Sea crab, yuzu koshu, red meat, citrus vinaigrette, marjoram oil
Grilled Monkfish
Duxelle mushroom, trumpet of death, cream Roscoff velouté sauce
Smoked onion gravy
snow peas and young carrot
Jersey round
Eggplant, chervil root, green asparagus
Chocolate
Pear, vanilla ice cream, coffee granité
Our Locations
De Karmeliet
Langestraat 19
8000 Brugge
This iconic former three-star restaurant of chef Geert Van Hecke is home to the Culinary Arts students of VIVES University College and at the same time the beautiful setting for a wonderful culinary experience.
Every year, the doors of this iconic building swing wide open to the general public. In autumn, from Monday to Thursday, for dinner prepared by the second-year Culinary Arts students and in spring for lunch/dinner prepared by the first-year Culinary Arts students.
Tête Pressée
Koningin Astridlaan 100
8200 Brugge
Chef Pieter Lonneville's well-known Bruges restaurant Tête Pressée became vacant because chef Pieter started up other professional challenges. Thanks to its unique concept (open kitchen) and location (near the university), this became a great opportunity for demo lessons, workshops with (international) chefs and the home base for the final-year Culinary Arts students to open their unique graduation concept (different formula every week) to the general public every year at the end of November/December. An experience!
