Gillis in Ghent opens like a promise: a modern steakhouse where dry-aged beef and a deep wine list shape the evening. Located a short walk from Ghent’s historic centre, Gillis positions itself as a meat-focused destination for diners who prize technique, provenance and conviviality. From the first moment, the smell of the bespoke grill and the sight of exposed wood and soft lighting signal a focused, approachable fine dining experience. Diners arrive expecting bold flavors, careful aging, and large plates meant to be shared across the table. Gillis in Ghent places quality cuts, shared service and a curated wine program at the center of every meal.

Chef-owner Bram Candries built Gillis from his background in butchery and Italian wine knowledge, shaping a clear culinary philosophy: respect the animal, age the meat, and pair it with structured wines. That vision has earned Gillis international recognition, including a No. 22 placement in the World’s 101 Best Steak Restaurants 2025 and a White Star from Star Wine List for its cellar. Bram’s approach emphasizes dry-aged beef sourced from top European and global producers, aged in-house to concentrate flavor. Front-of-house is run by Jozefien Schepens, whose relaxed yet attentive service connects guests to the kitchen’s work. The restaurant’s identity is firm and precise: a nose-to-tail, meat-first menu served in a welcoming, contemporary setting.

The culinary journey at Gillis highlights technique and texture. Start with the Hand-cut Holstein Beef Tartare—finely chopped Holstein beef seasoned to clarity, offering clean beef flavor with bright acidity. The Pork Cheek Croquettes are crunchy, gelatin-rich, and cut with tang from Belgian pickle mayonnaise, a bite that bridges traditional Flemish flavors with modern seasoning. The slow-cooked Duroc Pork Belly arrives tender and layered with rendered fat and caramelized edges, showcasing long, low-temperature cooking and confident seasoning. Steaks are presented from the in-house dry-aging program, with aged cuts grilled on a bespoke open flame and carved at the table to preserve heat and aroma. Menu rhythms change with seasonal accoutrements: daily vegetables, house sauces, and occasional offal preparations keep the nose-to-tail ethos visible. Wine pairings, chosen from 700+ references, are selected to match the weight and texture of each dish, often favoring Old World Burgundies, Rhône reds and structured Italian labels.

Inside, Gillis balances urban elegance with rustic character. Exposed timber, industrial light fixtures and simple tables create an intimate room that encourages conversation and shared plates. The open grill is a focal point, its warmth and subtle smoke visible from many tables. Service is personalized rather than formal: staff explain cuts, recommend pairings, and carve steaks at the table when appropriate. The space supports groups and intimate dinners alike; seating is arranged to encourage communal tasting while keeping privacy for couples. Small design details—leather-bound wine lists, visible aging cabinets, and a countertop near the kitchen—underscore the restaurant’s craft focus.

Plan to visit Gillis for dinner, especially on Friday and Saturday evenings when the menu is fullest. The restaurant is closed on Mondays and Sundays, and lunch service is limited on select days, so book early for weekend nights. Dress code leans smart casual; bring comfortable shoes for cobbled streets nearby. Reservations are recommended via the official website, where the menu and booking link are available; walk-ins are possible but limited.

If you want meat prepared with technical care, strong wine matches and a relaxed, familial welcome, reserve a table at Gillis. Whether you come for the in-house dry-aged steaks, the slow-cooked Duroc Pork Belly or a discovery from the 700-plus bottle cellar, Gillis in Ghent offers a focused, memorable meal. Book ahead to secure the best seats and experience Bram Candries’ meat-forward cooking paired with Jozefien’s warm hospitality.