Allegro Moderato is a belgian modern restaurant in Graslei Korenlei, Ghent.
Allegro Moderato occupies a canal-side house on the Korenlei, with views of the guild houses across the Leie. The kitchen produces carefully plated modern.
Must order: Seasonal fish from the market with local vegetable sides: the kitchen changes with what arrives each morning.
Tip: Book the window table for the guild-house view. Closed weekday lunches.
Address: Korenlei 7, 9000 Gent, Ghent
't Klokhuys runs out of a narrow Patershol house and is one of the most cited places in the city for Gentse waterzooi. The room seats fewer than 30 people.
Order: Gentse waterzooi with chicken: the stock is rich, the vegetables are cooked right through.
Tip: Book at least two days ahead; the room is tiny and fills weeks ahead in summer.
Le Baan Thai has been the Patershol reference for Thai cuisine for 37 years and holds a 2026 Michelin Bib Gourmand, with green and red curries on a short, exacting menu.
Order: Green curry with chicken: the kitchen makes its own paste daily, and the basil and kaffir lime balance is the dish reviewers come back for.
Tip: Closed Monday and Tuesday; Sunday lunch service is the quietest slot. Tables are small so reserve a few days ahead.
Haddok at Kompasplein near the Oude Dokken serves easy lunches with locally sourced ingredients, natural wines and a large waterfront patio.
Order: Seasonal lunch plate: the kitchen focuses on locally sourced ingredients, changing with market availability.
Tip: Open Monday to Saturday; the waterfront patio is one of the best outdoor lunch spots at Dok Noord in good weather.
ROK BBQ smokes beef brisket, pork ribs and lamb shoulder in a wood-fired pit at the Dok Noord complex. The outdoor tables and the smell of the smoke make it.
Order: Brisket plate: a half-pound of 12-hour smoked beef with pickles, white bread and smoky house sauce.
Tip: Sold out of specific cuts by mid-afternoon on Saturdays; come before noon for the full menu.
BOON sits at the castle end of Burgstraat and serves a vegetarian lunch and early dinner menu in a room that feels like a design studio. The rhubarb soda has.
Order: The seasonal salad composition: grain base, roasted root vegetables, ferment and herb oil.
Tip: Lunch only on weekdays; closes in the early evening. Popular with museum-goers from the Gravensteen.
Bar Bask does one thing: charcoal-grilled meat and fish in the Basque tradition. A short card changes with market supply, anchored by txuleton dry-aged beef.
Order: Txuleton for two: a massive bone-in Basque rib-eye, charred outside and rare within.
Tip: Portions here are large; two sharing the txuleton with one starter is the right call.
