Gastronomic proposal
A love for gastronomy is expressed in every preparation, turning the meal into a moment to be savoured with pleasure.
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Dining · Blankenberge
Italian restaurant in Blankenberge with signature cooking by chef Alessandro Sanson
Eccellenza Italianacertificata 2025–2026ID 26939
Read on
The place
Il Gabbiano Ristorante & Cucina d'Autore bears the signature of chef Alessandro Sanson in Blankenberge, on the Belgian coast. The establishment represents a reference point for Italian cuisine abroad, certified Eccellenza Italiana for its promotion of Made in Italy in dining.
A dream come true, born from a passion for cooking and a desire to welcome every guest.
Il Gabbiano Ristorante & Cucina d'Autore brings Alessandro Sanson's cooking to Blankenberge, a project born from a vocation cultivated over time.
Why you can trust it
Il Gabbiano Ristorante & Cucina d'Autore - Chef Alessandro Sanson is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
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The pleasure of good cooking, to savour life and share unforgettable moments.
A love for gastronomy is expressed in every preparation, turning the meal into a moment to be savoured with pleasure.
An occasion to discover flavours and preparations in a gastronomic journey capable of engaging the senses.
The pleasure of sharing good food and special moments in an atmosphere devoted to sociability and sharing.
The figures
In the making · Selected ingredients, technical precision and respect for seasonality to reinterpret Italian tradition with creativity and refinement.
Only fresh ingredients enter the kitchen, chosen with care according to the season. The quality of the raw ingredients is the starting point of every preparation.
The training of chef Alessandro Sanson, a member of recognised Italian gastronomic institutions, translates into a rigorous approach to preparation, where every step follows defined technical criteria.
The roots of Italian gastronomy remain the reference point, but the reading is personal and modern. Tradition is not simply reproduced, it is reworked with a coherent and up-to-date culinary vision.
