Restaurants & pubs

What is now the smallest café in Ghent, used to be the tripe house, where less well-off people could purchase entrails.

Travellers, locals and business people all mingle in design hotel Yalo. It has its own foodie restaurant and bar. Chef Jasper Maatman is in charge...

Chubby Cheeks is a convivial wine bar and à la carte restaurant. Here, you can try interesting combinations of small dishes and natural or unusual...

Everything in this bar comes in duplicate. Two floors, two bars, double the fun. Here you will find the longest bar in Ghent! Bar des Amis and...

The ideal place for a relaxed breakfast in a colourful neighbourhood.

Typical Ghent brasserie serving Belgian cuisine and Ghent specialities in a striking black-and-white interior and on the big summer terrace.

Large cultural chit-chat café and eatery with an Art Deco interior; originally the heart of Ghent’s socialist movement.

Very well hidden jazz bar with a southern feel and a small indoor terrace in a narrow side alley of Groentenmarkt.

Restaurant Gillis is named after the city architect Gillis de Suttere, who designed the plans for the Great Butchers' Hall in Ghent in the...

Golden Gai is a ramen bar near Gent-Dampoort railway station. The chef draws his inspiration from Japan and works with local products as much as...

Limoncello is open for breakfast, lunch and dinner and you can even dine there if you're not actually staying at Van der Valk Hotel Gent. Its...

Step inside The Mistress, a boutique restaurant near Vrijdagmarkt where Persia and South-east Asia merge. This is the go-to spot for anyone...

Community restaurant and training spot for locals, the new meeting spot in this district

This is the place to be for a hearty breakfast, lunch or brunch on Saturdays and Sundays.

The renovated Church of the Sacred Heart in Sint-Amandsberg, within walking distance of the Great Beguinage and Campo Santo, has been transformed...

The Turkish Ghent family who run it learned their trade from retired chip shop owners and they fry them twice at the right temperature to get them...