Publiek
81-85
Gastronomy points 2025
Excelling with ease
Chef Olly Ceulenaere and his team welcome you to their arty haven, where the atmosphere is notably “chill” for a restaurant at this level. The food may be fuss-free on the surface; well-known ingredients such as beetroot, chanterelles and mackerel are often featured, but the cooking is near-flawless and the plating refreshingly simple, allowing the main ingredients – that stem from trusted, local farmers and fishermen – to shine. On the inside, individuality is celebrated, and the team works with a quiet sense of purpose, creating a dining experience that is as thoughtful as it is inviting.
Sustainability highlights
- Daily set menu limits waste and ensures maximal use of ingredients.
- Close relationships with farmers and winemakers.
- Shared farmer-led transport system for efficient, low-impact deliveries.
- Kitchen waste collected by bicycle and converted into biogas in cooperation with Ghent University.
- Rainwater used for plants and cooking water reused for cleaning; ongoing energy audit with a dedicated coach.