Officina Raffaelli is an italian fine-dining restaurant in Dok Noord, Ghent.
Editorially verified June 5, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The fresh pizzas and pasta dishes, where the Tuscan sourcing ethos shows most clearly.
Tip: Combine a meal here with a beer from Dok Brewing Company next door for the full Dok Noord experience.
Address: Dok-Noord 4B, 9000 Gent, Ghent
A Michelin Guide-listed creative restaurant in Sint-Amandsberg, where the kitchen takes seasonal Belgian produce in directions that borrow from across Europe.
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.
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.
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.
