Faim Fatale
66-70
Gastronomy points 2025
Small team, big flavour
Tucked away in Ghent, Faim Fatale is run by just two people: chef Radu in the kitchen and owner Bert guiding the wines. The room is relaxed and unpretentious, yet the food carries a quiet precision. A weekly changing menu follows the Flemish harvest and North Sea catch, working with trusted farms and hunters within a short reach. Whole fish, carefully raised pork and game are treated nose-to-tail, while heritage-grain bread and natural European wines complete a meal that feels both grounded and refined.
Sustainability highlights
- Weekly menu driven by local harvests to minimise waste
- Vegetables from leading Flemish farms De Blauwe Spie and Koolmes
- Whole North Sea fish and nose-to-tail pork from nearby producers
- Bicycle collection of kitchen scraps for reuse in local projects
- Rooftop solar panels supplying renewable energy