Pakhuis is a belgian brasserie restaurant in Binnenstad, Ghent.
Pakhuis occupies a converted warehouse behind a historic alley in central Ghent. The soaring glass-ceiling interior holds a kitchen that has stayed focused.
Signature dishes: Oysters, Moules frites, Smoked salmon
Must order: The oysters: the kitchen sources them daily and the quality is the most consistent in the city.
Tip: Weekday lunch is the most relaxed way in; Saturday evening needs a booking made well in advance.
Address: Schuurkenstraat 4, 9000 Gent, Ghent
't Klokhuys is an authentic Patershol brasserie with mirror-and-blackboard interiors, serving stoverij, waterzooi and zurkelplets without compromise.
Signature: Gentse stoverij, Waterzooi, Zurkelplets
Order: The Gentse stoverij, a dark-beer beef braise that defines the dish better than most kitchens in the city.
Tip: Groups of 15 or more can book Monday evening rates; for smaller parties, any other weekday works well.
Amadeus in Patershol built its reputation on all-you-can-eat spareribs served in warm candlelit rooms since it opened in the city's oldest quarter.
Signature: All-you-can-eat spareribs, Irish Coffee
Order: The all-you-can-eat spareribs format, which is the reason most tables are booked before the week starts.
Tip: Sunday lunch from noon is the most relaxed service; evening bookings go weeks ahead in high summer.
Le Baan Thai has anchored Thai cooking in the Patershol since 1988 and earned the 2026 Michelin Bib Gourmand for a short menu run by a kitchen that makes its curry pastes in-house.
Signature: Green curry, Tom kha gai, Pad kra pao
Order: Green curry with chicken: the in-house paste, fresh kaffir lime and Thai basil set this version apart from the city's standard takeaway versions.
Tip: Closed Monday and Tuesday; the dining room seats fewer than thirty so book by phone two or three days ahead for Friday and Saturday.
Bib Gourmand-rated Bar Bask is set in a converted gas station at the edge of the Dok Noord district, with a wood-fired Basque asador as the kitchen's.
Signature: Txuleta, Turbot over asador, Lobster
Order: The txuleta from the charcoal asador, available when the kitchen has sourced the right cut, which is most.
Tip: Counter seats facing the open kitchen give the best view of the fire and the kitchen's rhythm.
Bib Gourmand-recognised bistro in Sint-Amandsberg run by two former colleagues who built a seasonal French-Belgian menu around local suppliers. The kitchen's.
Signature: Seasonal market menu, Local produce plates
Order: Whatever the kitchen is most excited about that day, usually stated by the staff unprompted at the table.
Tip: A ten-minute tram ride from the centre; the relative distance means bookings are easier to secure than more central peers.
RØK in Hal 16 at Dok Noord builds its menu around fire: slow-cooked meats, charcoal-roasted vegetables and grilled fish come out in sharing formats that suit.
Signature: Slow-cooked ribs, Charcoal-roasted vegetables, Sharing platters
Order: The mixed sharing platter, which gives the widest view of what the kitchen does with smoke and charcoal.
Tip: Pair the meal with beers from Dok Brewing Company next door, which shares the Hal 16 space.
