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.
1
Run the Restaurant 1
The first year students open restaurant De Karmeliet in 2025
for a Discovery menu
Dates to be confirmed
3 course lunch (all-in): € 59
5 course diner (all-in): € 99
3
Run the Restaurant 3
The last year students open restaurant Tête Pressée for their graduation concept.
Every week you can experience a new concept.
November - December
(dates to be confirmed)
Sample menu from a previous edition
(changes regularly)
Appetisers
Smoked eel mousse
Rice crispy with whiting tartare
Parmesan biscuit with Iberico
Menu
King crab salad with crab coulis
Wild sea bass with sauce vin jaune
Dover sole with lemon butter and hand-pounded prawns
French farmhouse chicken lable rouge with port sauce
Pavlova of mango and passion fruit
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!
