{"id":92625,"date":"2026-05-22T13:03:00","date_gmt":"2026-05-22T11:03:00","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=92625"},"modified":"2026-05-22T13:04:40","modified_gmt":"2026-05-22T11:04:40","slug":"chef-stijn-deschacht-opens-his-own-mexican-fine-dining-restaurant-tatemado-in-ostend","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/chef-stijn-deschacht-opens-his-own-mexican-fine-dining-restaurant-tatemado-in-ostend\/","title":{"rendered":"Chef Stijn Deschacht opens his own \u2018Mexican fine dining\u2019 restaurant TATEMADO in Ostend"},"content":{"rendered":"

After years of exploring the culinary world as a chef, importer, and passionate storyteller, Stijn Deschacht recently proudly announced the upcoming opening of his very first own restaurant: TATEMADO. The new restaurant, located at Christinastraat 45 in the heart of Ostend (Belgium), promises to bring a unique \u2018Mexican fine dining\u2019 experience to the Belgian coast. TATEMADO will officially open its doors in July.<\/p>\n

2 minutes read<\/p>\n

<\/p>\n

Fire, smoke, and local premium ingredients | restaurant TATEMADO <\/strong><\/h3>\n

TATEMADO<\/a> is Deschacht\u2019s tribute to refined Mexican gastronomy. The name refers to tatemar, a word rooted in Nahuatl, the language of the Aztecs. Tatemar is an ancient Mexican cooking technique in which vegetables and other ingredients are roasted directly over an open flame, creating deep smoky flavors and extra layers of complexity in the dishes.\u00a0The menu will combine these rich Mexican techniques and flavors, such as homemade moles and fresh corn tortillas, with premium local ingredients. Ostend oysters, shrimps, and local bycatch seafood will all play a prominent role in the dishes.<\/p>\n

Finally, a place of his own for chef Stijn Deschacht<\/strong><\/h3>\n

For many in the culinary world, it was only a matter of time before Stijn Deschacht<\/a> opened the doors to his own restaurant. Over the years, he has built an impressive r\u00e9sum\u00e9, working in renowned restaurants and Michelin-starred establishments such as Bar Bulot<\/a>, Haut<\/a>, Dapper<\/a>, De Kruidenmolen<\/a>, and Carcasse<\/a>, where he worked his way up from commis chef to sous-chef. To deepen his love for Mexican gastronomy, he also completed an internship at the acclaimed restaurant Xokol<\/a> in Guadalajara, Mexico.<\/p>\n

Among a broader culinary audience, Stijn is best known as the host of the popular podcast Over Eten<\/a>, a podcast for curious eaters and drinkers. He is also praised by fellow chefs as a true expert in Mexican cuisine and agave spirits. He organizes the Mexican spirits festival Copitas<\/a> and has already won several international cocktail competitions.\u00a0In and around Ostend, he is also a well-known culinary figure: he hosts food tours in collaboration with Tourism Ostend and Visit Flanders, and in 2025 he served on the jury of the prestigious Shrimp Croquette Festival<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

After years of exploring the culinary world as a chef, importer, and passionate storyteller, Stijn Deschacht recently proudly announced the upcoming opening of his very read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[12,110,111,123],"tags":[],"class_list":["post-92625","post","type-post","status-publish","format-standard","hentry","category-uncategorized-en","category-eating","category-drinking","category-promotion"],"acf":[],"yoast_head":"\nChef Stijn Deschacht opens his own \u2018Mexican fine dining\u2019 restaurant TATEMADO in Ostend | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Chef Stijn Deschacht opens TATEMADO in Ostend, bringing 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