Alberte
71-75
Gastronomy points 2025
From Ghent, with care
Alberte builds its menu almost entirely on the flavours of its own region. Vegetables, meat and poultry all come from farms around Ghent, fish is sustainably caught in the North Sea, and cheeses, milk and beer are sourced locally. Seasonal fruits and herbs are turned into house-made infusions, while bread arrives fresh from local bakers using sourdough. A small, close-knit team keeps operations personal, balancing long holidays with daily conversations to maintain a warm and steady rhythm.
Sustainability highlights
- House-made infusions from seasonal fruits and herbs
- Bread from local sourdough bakers
- Water left from service reused to nourish the garden and flowers
- Efforts to minimise energy loss and food waste
- 6.5 weeks of annual holiday to ensure staff well-being and family time
Information
Head Chef: Phil Dewulf
Dendermondsesteenweg 78 9000, Ghent, Belgium