Outdoor experience

Since May 8, we have started a new outdoor concept: Brasserie Raphaël.
Read all about it here. Our brasserie will remain open until October 3, 2021.

Our first star

Dear customers, suppliers, friends, colleagues and wonderful team. Your support has given us a star, without you dear people this wouldn't even have been possible. It was (and still is) a strange and difficult year for all of us… By supporting each other, we excelled this year. I hope we can continue this feeling of gratitude and love for years to come!

Online reservation

From the 28th of August, 6 p.m, our online reservation system (reservations September/October/November/December) will be open again for both the restaurant and the brasserie Raphaël.

Restaurant Willem Hiele

"Do you also love the sound of the crashing waves, the salty air and the seagulls gliding over the rolling dunes? For me, the North Sea is a source of inspiration and a playground where I can lose myself every day. Because of my uncle who was a fisherman in Icelandic waters and my father who tended apple trees in our garden, I became fascinated at a young age by the unadulterated bounty of the polder landscape.

Many adventures later, I started serving evening meals in my parents' former fisherman's cottage. The concept has grown organically into a full-fledged restaurant where Shannah and I welcome 30 guests on a daily basis. Our cuisine is based on superior seasonal ingredients, such as peas and asparagus from our own garden, and the best seafood from our North Sea. Classics such as mussels and shrimps are used in creative preparations. Without excess. This is how I strive to extract the deepest flavours from my produce.

My cooking style is a reflection of how I am in my personal life. Always respectful of the product, the professional and our guest. That is why it is crucial for me to explain the story behind my dishes myself. My wife (your hostess!) Shannah also shares like no other my fiery vision of gastronomy. She brings the same personal touch to the table with her sense of hospitality. Without her unconditional support and mischievous smile, I would never have gotten where I am today. And, naturally, I'd also like to invite you to the restaurant to make sure we add new chapters to our story. See you soon. Together at the table."

24 September 2021

BRUTAAL

Interview met Willem Hiele voor Sabato Magazine (De Tijd) op 25 september 2021 over zijn nieuwe project in Oudenburg, Oostende, vanaf volgend jaar april 2022.
28 August 2021

OOSTWAARTS

Liefde is loslaten. Het dubbelinterview van Shannah en Willem in De Morgen (28 augustus 2021). Een pakkend gesprek over hun afscheid en de toekomst. Het
2 December 2019

Zeevuur/Seafire

De authentieke noordzeekeuken van Willem Hiele, rising star in de internationale gastronomie “Willem Hiele is dé chef om in de gaten te houden in België. Hij
24 September 2021

BRUTAAL

Interview met Willem Hiele voor Sabato Magazine (De Tijd) op 25 september 2021 over zijn nieuwe project in Oudenburg, Oostende, vanaf volgend jaar april 2022.