Ghent mustard from Tierenteyn-Verlent is drawn fresh from a wooden barrel in the 1790 Groentenmarkt shop: sharper and more aromatic than any industrial version, used in stoverij and across Flemish kitchens.
Where to eat it: 1 restaurant across 1 city.
Tierenteyn-Verlent has occupied the same shop on the Groentenmarkt since 1790, making Ghent mustard from Belgian mustard seeds ground on traditional stone wheels. The shop has survived revolutions, industrial food production and two world wars without changing the recipe. The mustard's distinctive character comes from the stone grinding, which keeps the seeds cooler than industrial rollers, preserving the volatile aromatics. Locals bring their own jars for refills; the shop sells mustard by weight from the barrel.
Common allergens: Mustard
Tip from the editors. Cold soaking keeps the volatile compounds that give fresh mustard its sharp bite. Never use hot water; it kills the heat.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Tierenteyn-Verlent has been making mustard at Groentenmarkt 3 since 1790: the barrel-drawn Ghent mustard is the city's most iconic culinary product.
Tip: Bring your own jar to have it filled from the original barrel; the shop charges less for refills than for new pots.
More cities are in research. Want tierenteyn ghent mustard covered somewhere specific? Tell us where you want to eat.