Steendam 66 is a belgian fine-dining restaurant in Binnenstad, Ghent.
Editorially verified May 29, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The fish main course, which shows the kitchen at its most focused and technically rigorous.
Tip: The lunch menu is shorter and represents excellent value against the dinner format.
Address: Steendam 66, 9000 Gent, Ghent
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.
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.
Tucked inside the Hal 16 food hall at Dok Noord, Officina Raffaelli serves fresh Italian pizza and Tuscan regional dishes sourced as close to the Italian.
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.
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.
