Cuines 33 – Inventive Belgian Tapas (Knokke)
Cuines 33 is a new and trendy restaurant/cocktail bar in Knokke, at the Belgian coast. ‘Cuines’ is Catalan for kitchen and ‘33’ refers to the 3 owners, the house number, and to ‘3 C’s: Cosmopolitan, Contemporary and Conceptual.
The restaurant is located in the suburbs of Knokke, and once inside guests are seduced by the beautiful, cosmopolitan and trendy interior. Architect Lieven Musschoot (http://www.lievenmusschoot.be, Oud Sluis & Pure C) did a great job transforming the place to an eclectic, international place with golden, black and brown accents. With the Moroccan, Spanish and Japanese influences and the mix between a retro (50’s) & a modern interior, this place really is an architectural standout!
Edwin Menue and Frederik Boussy are the chefs in Cuines 33. Edwin’s girlfriend and Frederik’s sister, Fleur Boussy, manages the service. Edwin gained experience in Oud Sluis and Escabèche; Frederik in De Jonkman and Commerç 24.
Together, they offer a ‘fine dining tapas experience’ based on the Spanish tapas philosophy but with very creative, inventive and original dishes. Seasonal products are the basis, complemented with flavors from countries like Spain and Japan.
This restaurant was recommended by our fellow blogger Be-gusto, so we came with high expectations. And they were entirely met! From the start of our lunch, we were surprised with the original taste combinations and the sour, fresh accents (an inheritance from Sergio Herman’s restaurant Oud Sluis?).
We opted for the menu ‘Sabor’, which contains 5 creations for 59 €. The menu can be extended to a 7 creations menu ‘Gran Sabor’, which comes for 79 €.
Cockles / Razor
Gravad Lax: salmon, lavas, celery, pumpkin
Oyster cocktail: kohlrabi, seaweed, kaffir, oyster ice
Pork belly bacon ‘duke of Berkshire’: tartar of gambas, black sesame, rammenas, wasabi
Sea fruit, nuts, foam
Wild duck: red beet, foie gras, polenta, cacao, parsley roots
Xocolate blanca: white chocolate, tonka bean, coffee
Mandarina: mandarin orange, yoghurt, poudre d’or
Coffee & sweets
The house aperitif was a glass of cava with basil foam. Very well balanced between the dry, lightly sweetened cava and the spiced basilica, this was a great & inventive aperitif.
There are no matching wines in the Cuines 33 concept, so we opted for a bottle of red Spanish wine. We did not take any notes, but wines are not the great surprise at Cuines 33.
After dinner, we had to try one of the cocktails. We chose for the ‘spiced’ cocktail which isbased on vodka and lemon, combined with red pepper, cinnamon, and a bunch of other spices. Fresh, spicy, creative and surprisingly good!
The “Belgian Taste Buds” Experience
Cuines 33 is a culinary star to watch out for. Creativity is the keyword here, and the Spanish tapa philosophy and inventive cocktails play the leading roles.
Fresh and sour accents are combined with heavy, uncommon flavors into inventive taste combinations that will spoil your taste buds!
Cuines 33 took a remarkable start with its original, contemporary concept. The restaurant and its wonderful team certainly have the talent and potential to become one of Belgiums most creative restaurants. A must-try!
Belgian Taste Buds:
– Food Buds 8.5/10
– Wine Pairing Buds 7/10
– Price/Quality Buds 8/10
– Service Buds 8/10
– Experience Buds 8.5/10
Restaurant: 050/60 60 69