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In the centre of Ghent, Gillis builds its reputation on dry-aged beef treated with restraint, served in a room that balances raw materials with warmth and portions meant for sharing. Under Bram Candries' butchery-grounded cooking and his wife's unhurried service, the restaurant achieves what feels rare: serious craft without pretense, backed by one of Belgium's finest wine lists.
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- #19 · World's Best Steak Restaurants