Commotie is a modern belgian creative fine-dining restaurant in Sint Amandsberg, Ghent.
A Michelin Guide-listed creative restaurant in Sint-Amandsberg, where the kitchen takes seasonal Belgian produce in directions that borrow from across Europe.
Must order: The menu of the day, which changes frequently and tracks the kitchen's best current thinking.
Tip: The Friday lunch is the one daytime service and often has more availability than the evening slots.
Address: Victor Braeckmanlaan 367, 9040 Gent, Ghent
Alix is a warmly decorated coach house near Sint-Pieters station serving seasonal Belgian cooking with a French accent in an honest, personal dining room.
Order: The weekend brunch menu, which pushes the kitchen into more playful territory than the regular dinner service.
Tip: Walk in for lunch and you stand a decent chance of a table without a booking; evenings fill quickly.
A sharing-plates concept on Ottogracht with a strong vegetable focus: the menu rotates with the season and the kitchen splits its attention evenly between.
Order: Two or three sharing plates of whatever the kitchen is most excited about that week.
Tip: Come with a group of four to maximise the number of plates you can try without over-ordering.
Dedicated vegan restaurant in central Ghent with a kitchen that goes beyond bean patties: creative preparations of plant proteins and seasonal vegetables.
Order: The full set menu if available, where the kitchen's commitment to texture and flavour contrast shows most.
Tip: Check their social media for the current week's menu before booking; it changes more often than the printed card suggests.
Two Michelin stars in central Ghent: chef Michaël Vrijmoed pushes Belgian produce through fermentation and global technique, with a dedicated Purs vegetarian.
Order: The Purs vegetarian tasting menu, seven courses built around single seasonal vegetables.
Tip: Book the 7-course format on a Friday evening, when the kitchen serves its most ambitious version of the menu.
One Michelin star and 24 seats in a Ghent medieval lane: Marcelo Ballardin fuses Italian-Brazilian roots with North Sea ingredients and Asian technique.
Order: The dinner seven-course menu, where the international combinations are given fullest expression.
Tip: Lunch Tuesday to Friday offers a four-course format at a gentler price, and the room is equally relaxed.
One Michelin star in a loft-style bistro on Ham street: Olly Ceulenaere champions lesser-known Belgian vegetables and local produce at every turn.
Order: The five-course dinner menu, where the vegetable-led cooking is most focused.
Tip: Lunch is three courses from €55 and usually has last-minute availability where dinner books out weeks ahead.
