After three months of celebrating the treasures of the North Sea, our unique culinary city festival “Gone Fishing” reaches its end. In March, April and May 2026, more than 30 Ostend restaurants put their love for local fishing in the spotlight with refined Gone Fishing menus, and you could enjoy exclusive quatre-mains dinners with top chefs.

Let yourself be surprised one last time by the taste of the North Sea with the products made in the context of the North Sea is strange. Unique combinations in which the North Sea provides a special touch. These products remain available from the makers.

zeewier

Charcuterie with a salty twist from the North Sea

With Seameat, Streekproducten gives Deschildre classic charcuterie a surprising upgrade with seaweed from the North Sea. The range consists of eight varieties, from sea sauces to smooth sea lilette and rich soap. The flavours are recognisable, but have a salty touch that goes perfectly with an aperitif, tapas or an original dish.

Gin D'O horizontaal

Gin D'O- Ostend gin with North Sea shrimp

With Gin D'O, Ostendse Stokerij created an ode to the fishing boats that bring the Ostend shrimp ashore. The result is a powerful, spicy gin based on North Sea shrimp. Perfect for those who want to taste the North Sea on their lips.

Rum

Port Ostend Rum - Characterful rum with seaweed

Port Ostend Rum combines spicy keys with subtle seaweed accents. With the iconic Mercator on the label, this rum tells a story of sea, adventure and time. This spiced rum from Ostendse Stokerij brings depth, character and a touch of sea together in one glass.

ICE ICE AMY

Chocolate ice cream with seaweed as a signature flavour

For this dark chocolate ice cream, ICE ICE uses AMY seaweed - wakame - from the North Sea as a natural seasoning to replace salt. A touch of olive oil from Puglia provides subtle depth. The result is a luxurious ice cream flavour that perfectly balances between comfort food and culinary discovery.

Chocolade

Bisque - Praline in which gastronomy and chocolate come together

With Bisque, chocolatier Olivier Willems translates the signature dish of star chef Willem Hiele into chocolate. The result is a sophisticated creation that explores the line between dessert and gastronomy. Between shrimp bisque and rich cocoa.

Visjes chocolade

Sea Salt & Crunch - Chocolate fish with a crunchy bite

Sea Salt & Crunch combines milk and dark chocolate with sea salt and crispy textures in the shape of small fish. No catch of the day, but the character of the North Sea in an equally characterful chocolate. A crunchy ode from chocolatier Olivier Willems to the North Sea.

decock

Nero di Sepia - Black sourdough bun with squid ink

Nero di Sepia is a white wheat sourdough bread enriched with squid ink, which ensures its deep black colour and soft salty taste. Bakery DeCock combines artisanal bread with a playful nod to the sea. As striking as it is flavourful.

decock

Testerep - Sourdough bread with lentils and herbs

With Testerep Bakery DeCock bakes a wheat sourdough bread based on swamp spirea, red and green lentils and coriander seeds. The bread has a spicy, full-bodied flavour that goes perfectly with savoury dishes or a rich sandwich.

decock

Garden of the North Sea - Sourdough bread with sea vegetables

For Garden of the North Sea, Bakery DeCock processes sea pearl and sea lettuce in a white wheat leaven bread. The salty vegetables give the bread a fresh, mineral flavour that combines perfectly with fish, cheese or just some butter.

The products are also available from the makers themselves, at the following locations: