Joined oriri on 29/03/2026
A small glimpse of our current wines by the glass at Rebelle. 🍷 Different regions, different styles, different stories each…
One of our current starters served: butter poached cod with mussels, cabbage & tarragon. 🤝 #thisisrebelle
Every service at Rebelle is built on the little things. The tables we set, the glasses we polish, the plates we carefully…
Check our availabilities via our website. 📸 @pieterdhoop #thisisrebelle
Milky oolong flan caramel with berries & perfect soft light by @lobke_hanssens 💡🫶✨ #thisisrebelle #martijndefauw #michelin…
Gisteren een bezoek gebracht aan @restaurantrebelle in Marke, een adresje waar we telkens weer naar uitkijken. In de gekende…
One more week before we take a little break. In the meantime, we’re already tasting, creating and pouring our way into the…
Autumn has properly settled in now. The days are getting colder, the kitchen is getting warmer, and the products coming…
Chef Martijn Defauw of Restaurant Rebelle combines glazed veal sweetbread with smoked chicken garum and chicken jus for a…
Hamachi crudo with a huacatay ceviche jus, marinated cucumber & apple pearls, the last herbs & flowers from our garden, a…
𝗔 𝗱𝗶𝘀𝗵 𝗜’𝗺 𝗿𝗲𝗮𝗹𝗹𝘆 𝗵𝗮𝗽𝗽𝘆 𝘄𝗶𝘁𝗵 𝗿𝗶𝗴𝗵𝘁 𝗻𝗼𝘄. Cod, mussels, cabbage, seaweed & béarnaise. I love…
Early autumn is probably one of my favourite moments in the kitchen. You still have a few reminders of summer around, but at…