Belgian jenever is the ancestor of gin: a malt-wine spirit redistilled with juniper and botanicals, either served young (jonge jenever) or aged (oude jenever) in ceramic bolleke glasses at specialist jenever bars.
Where to eat it: 2 restaurants across 1 city.
Jenever has been produced in Ghent since the 17th century when Flemish distillers developed malt wine-based spirits flavoured with juniper. The Belgian Jenever received Protected Geographical Indication status from the EU in 2008. Ghent's 't Dreupelkot on the Groentenmarkt is Belgium's most focused jenever bar: 100+ varieties, serving only in ceramic bolleke glasses, with no beer, wine or cocktails. The bar has served solely jenever since it opened in the 1980s.
Common allergens: Gluten (malt base)
Tip from the editors. The proper service at 't Dreupelkot is a full bolleke glass; the standing-room format means you focus entirely on the drink.
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.
't Dreupelkot on the Groentenmarkt is Ghent's legendary jenever bar: 100+ varieties in a dark wood-panelled room, open until 01:00 on weekends.
Order: Old Ghent jenever in a bolleke glass: the darkest style in the house range at the most authentic bar.
Tip: The bar has no seating on busy nights; standing with a glass of jenever at the dark wooden counter is the intended experience.
Waterhuis aan de Bierkant is a canal-side brown pub with 170 Belgian beers and 14 on draught, open until midnight, with a Graslei waterside terrace.
Order: Gruut Amber on draught at the waterside terrace: the most Ghentian beer in the most Ghentian spot.
Tip: The terrace lights up after dark and is one of the best spots in Ghent for a late canal-side beer in warm weather.
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