The Best Steakhouses Near Castor, by the Record
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Rank 1. Bachten De Leie
French Steakhouse
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Rank 2. Gillis
Steakhouse
Dry-aged beef, shared in generous portions, anchors this Ghent steakhouse where the menu is built around restraint rather than complication. The room pairs raw materials with warmth, and the pacing feels guided rather than accidental. A wine list heavy on Burgundy and Piedmont keeps up its end of the deal. Ranked 19th on the World's Best Steak Restaurants list, Gillis earns that placement the quiet way, by making the whole thing feel easy.
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Rank 3. Rooselaer
Classical Steakhouse
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Rank 4. Pur Boeuf
Steakhouse
A glass-walled maturing room full of aging beef greets you at the door, which tells you exactly where you stand. This is a steakhouse built around Blanc Bleu Belge, the hulking Belgian breed the chef grew up with on his family's cattle farm. The cooking leans modern without losing the plot, and a cheese and dessert trolley still makes the rounds, bless it. Good country to be hungry in if you're passing through the Lake Donk area.
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Rank 5. Carcasse
Steakhouse
The first thing you see is the aging cabinet, a floor-to-ceiling glass wall of beef that doubles as the room's art installation. This is a meat-forward restaurant opened by a celebrated artisan butcher, so the sourcing is the whole point: heritage cuts like Oedslach ribeye and Belgian red cattle share the menu with Menapii pork. Dishes are designed for sharing, which is a good excuse to work through more of the menu than you planned.
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Rank 6. Carcasse
Meats and Grills
The dry-ageing cabinet sits dead center in the dining room, not tucked away in a corner but right there, doing its slow, patient work in full view. Carcasse is a Michelin-starred meat restaurant on the Belgian coast, grown directly out of the butcher's shop next door, and the cooking follows that logic: charcoal heat, restrained sauces, vegetables that complement rather than compete. It holds a spot on the World's Best Steak Restaurants list.
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Rank 7. Colonel Fort Jaco
Steakhouse
A butcher's counter near the open kitchen sets the tone at this Uccle steakhouse, where you pick your cut before it meets a Josper charcoal oven. The brasserie is sleek without being stiff, and the menu runs from classic Belgian vol-au-vent and filet américain to cured meats and crispy fries. Counter seats put the whole operation right in front of you, which is exactly where you want to be.