Ghent is now one of the foremost gastronomic destinations in northern Europe, thanks to the talented young chefs who have been drawn to this wealthy, food-loving city.
Chef Kobe Desramaults is the wild man of Ghent gastronomy, having upended all the French conventions that once defined serious eating in the city. Chambre Séparée is a relaxed place where you sample a single tasting menu at the U-shaped bar, with a view of the open kitchen. Desramaults puts on a diverting show but still finds time to change the vinyl records on a vintage hi-fi that provide the evening’s soundtrack. Surprisingly, given the customary conservatism of the Michelin guides, Desramaults has just won his first star. The menu changes regularly but runs to 20-plus small plates that include dishes like North Sea shrimp tartare, potato purée with caviar, wild duck with shiitake mushrooms, and radicchio and hazelnut tart with lavender.
Keizer Karelstraat 1. Tel. (32) 5-744-5567