Rebelle Kortrijk

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Kortrijk All Michelin stars in Belgium All 1 star Michelin in Kortrijk All 1 star Michelin in Belgium

OAD

European Restaurants 2026, 401

All OAD European in Kortrijk All OAD European in Belgium

Restaurant Ranking

Restaurant Ranking 2024, #2065, PRO #16.67, USER #0.00

All Restaurant Ranking in Kortrijk All Restaurant Ranking in Belgium

Gault & Millau

3 Torques, 2021

All Gault & Millau in Kortrijk All Gault & Millau in Belgium All Gault & Millau 3 Torques in Kortrijk All Gault & Millau 3 Torques in Belgium

Gault & Millau Public Mark

15 / 20

Chef

Martijn Defauw

Cuisine

Modern Cuisine, Creative French, Belgian

• 2026
• 2025
• 2023
• 2022

Dinner at Restaurant Rebelle

on 30 Jul 2026

by Jean-Benoit Geeraert

REBELLE

After visiting Rebelle on three completely different occasions this year, I felt it was time for an appreciation post. Simply because so many outstanding dishes have passed across the table that it would be unfair not to acknowledge what Martijn Defauw and his team are achieving.

In my opinion, Martijn Defauw has firmly established himself as one of the very best chefs in Belgium and undoubtedly one of the most exciting culinary talents in Europe. What impresses me most isn’t the level... More

REBELLE

After visiting Rebelle on three completely different occasions this year, I felt it was time for an appreciation post. Simply because so many outstanding dishes have passed across the table that it would be unfair not to acknowledge what Martijn Defauw and his team are achieving.

In my opinion, Martijn Defauw has firmly established himself as one of the very best chefs in Belgium and undoubtedly one of the most exciting culinary talents in Europe. What impresses me most isn’t the level he has reached—it’s the fact that his cuisine keeps evolving. Every visit reveals another layer of refinement, another level of precision and another reason to revisit!

The signature dishes that made Rebelle famous are still there, and rightly so. But they’re continuously complemented by new creations of exceptional quality. What has stood out to me most over these three visits is how much the cuisine has matured around them. The sauce game, which was already among the strongest in the country, has somehow reached an even higher level. More depth, more elegance, more complexity. Dishes are increasingly built around multiple sauces and meticulously crafted side dishes.

Being included in this year’s 50 Best Discovery is therefore no coincidence. It is a deserved international recognition of the incredible talent, dedication and ambition of Martijn and his entire team. And knowing him, this accolade is merely another milestone rather than a destination.

Now, full disclosure… I might be slightly biased. Martijn has become one of my best friends over the years. But before anyone accuses me of favouritism, let me clarify one thing: he didn’t become my friend first and then convince me his food was exceptional. Quite the opposite. He seduced me with his cooking long before he did with his friendship. So if there’s any bias in this story, it’s entirely his own fault.

One thing is certain: Rebelle isn’t just maintaining its extraordinary level… it’s still climbing. Keep a close eye on this one, because it’s only getting better. Less

Dinner at Restaurant Rebelle

on 18 Apr 2025

by Jean-Benoit Geeraert

REBELLE

It had never been this long since my last visit to my favorite restaurant, Rebelle—but after six months away, I figured the detox had run its course. Time to return to my haven of hospitality.

A lot has changed since my first meal there years ago. Martijn Defauw’s talent was no secret, but official recognition soon followed: crowned “Young Chef of the Year” by Gault&Millau, then earning a well-deserved Michelin star—long awaited, and finally delivered. The team pushed forward,... More

REBELLE

It had never been this long since my last visit to my favorite restaurant, Rebelle—but after six months away, I figured the detox had run its course. Time to return to my haven of hospitality.

A lot has changed since my first meal there years ago. Martijn Defauw’s talent was no secret, but official recognition soon followed: crowned “Young Chef of the Year” by Gault&Millau, then earning a well-deserved Michelin star—long awaited, and finally delivered. The team pushed forward, and in early 2023, they closed doors for a complete transformation resulting in one kind of gastronomic heaven!

What sets this team apart is their relentless dedication and fierce independence. You can feel the pride in their work, see it in their eyes—it radiates through every detail. Few teams embody passion and perseverance like they do. Their rebirth wasn’t just a renovation—it was a statement.

And yet, some things never change…

Rebelle still delivers that unmistakable signature: razor-sharp precision, a deep respect for ingredients, and an obsessive love for flavor—especially that rich, soulful umami. The menu is constructed with care, built around purity, intention, and a hunger for excellence.

The wine game at Rebelle also have leveled up in a big way. They’ve always been lucky to have some of the most talented sommeliers around and a killer wine list to match. The tailored pairings they offer? Absolutely next level. Just sit back and let them work their magic.

Talent has always been there and one thing is certain: I’ll be along for the ride. And hopefully, the Langoustine XO will be too.
—
.⁣ G&M: 16
.⁣ Michelin: ⭐️
.⁣ OAD Top 100: Top list
—
#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders🇧🇪 #worldofmouth #wbpstars #michelin #gaultmillau #world50bestrestaurant #oadtop100 #guidegestalt #langoustine Less

Dinner at Rebelle

on 28 Dec 2023

by Jean-Benoit Geeraert

Top 10 of 2023 at number 4!

Celeriac - Truffle - Vin Jaune

Back to our favorite joint @restaurantrebelle where @martijndefauw dazzled us with so many amazing dishes this year! Before renovations, during pop-up and after renovations, the level kept rising to a new high!

Yet one dish stood out this end of the year!

Layers of celeriac are baked in beurre noisette and filled with celeriac cream, grated pecorino sarde and served with two sauces! One truffle jus and the... More

Top 10 of 2023 at number 4!

Celeriac - Truffle - Vin Jaune

Back to our favorite joint @restaurantrebelle where @martijndefauw dazzled us with so many amazing dishes this year! Before renovations, during pop-up and after renovations, the level kept rising to a new high!

Yet one dish stood out this end of the year!

Layers of celeriac are baked in beurre noisette and filled with celeriac cream, grated pecorino sarde and served with two sauces! One truffle jus and the other being a vin jaune sauce…

A dish showcasing the incredible talent by creating such a rich and intense dish with only a couple of ingredients! To be honest, the saucemaking skills of the chef makes quite a difference…

Thanks @restaurantrebelle for this neverending inspiration and a big thanks to @esteban.casteur for bringing a masterclass in wine these last years, we will miss you!

. G&M : 16 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
.⁣
.⁣
#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less

Dinner at Rebelle 2.0

on 21 Nov 2023

by Jean-Benoit Geeraert

Rebelle 2.0!

After a summer of popupping,
our culinary hometown heroes re-opened the new style Rebelle in september! After some visits, I guess it was time for an update…

A lot has changes since first visiting so many years ago. After G&M awarded Martijn the young chef of the year, Michelin awarded Rebelle their first star, which was allready long overdue. Succeeding years of hard work, Rebelle went into renovation beginning 2023 this year opening again begin of september.

This extreme... More

Rebelle 2.0!

After a summer of popupping,
our culinary hometown heroes re-opened the new style Rebelle in september! After some visits, I guess it was time for an update…

A lot has changes since first visiting so many years ago. After G&M awarded Martijn the young chef of the year, Michelin awarded Rebelle their first star, which was allready long overdue. Succeeding years of hard work, Rebelle went into renovation beginning 2023 this year opening again begin of september.

This extreme hardworking team has been a shining example of passion and hard work towards reaching their goals! Their independance and drive is something I admire immensly! So when the moment came upon opening the revamped Rebelle you could see the proudness in their eyes, no team earned it more!

However not all has changed…

Team Rebelle still holds the same meticulous precision and passion they thrive with! There’s a way in which they build the menu and implement the purest of product, deep umami flavours and a craving for perfection.

The incredible talent has always been there but it has been the hard work that entitled the status this restaurant deserves! With an incredible new setting, the transformation is complete and new goals can be set!

One thing is sure… I will be there all along the way! I hope the Langoustine XO will do alike :)

.⁣
. G&M : 15,5 (best young chef)
.⁣ Michelin : ⭐️
.⁣ OAD top 100 : R
.⁣
.⁣
#restaurantrebelle #rebelle #martijndefauw #marke #kortrijk #world50best #visitflanders #oadtop100 #wbpstars #worldofmouth #foodphotography #gastronomy #consciousness #local #art #instagram #naturalwine #botanical #belgianchef #travel #flemishfoodies #kaws Less

Dinner at Restaurant Rebelle

on 31 Dec 2022

by Ad Wijgerde