Kruidtuin

The story

Kruidtuin Gent: Local Cuisine and Natural Wines in a Garden Setting

The kitchen and seasonal sourcing

Kruidtuin in Gent serves a light cuisine centered on fresh products from local growers. Seasonal cooking guides every decision in the kitchen. The menu shifts rapidly based on what suppliers and organic farmers provide. Critics have noted the Nordic style present here, evident in dishes like a cucumber gazpacho paired with Keiems wit beans, garden beans, and sunflower seeds. Gault&Millau awarded a score of 13 for 2026. The guide cited the crisp balance of vegetable preparations. This dedication to local cuisine ensures every plate reflects the current harvest without unnecessary complexity.

Signature plates and textures

The five-course dinner offers a clear progression. Starting with courgette served alongside peas and an egg yolk, mussels bring briny notes. A standout plate features plaice accompanied by hand-peeled prawns. Young carrots and radish provide crunch. For meat lovers, the farm chicken arrives with frisée and new potatoes. Girolles mushrooms finish the plate. Dessert includes marsh spirea ice cream, a madeleine, and blackberries. Guests may also choose a cheese selection with chutney.

Garden space and natural wines

Behind the dining room lies a beautiful garden. Visitors can escape the bustle of the city center here. Inside, the atmosphere remains convivial. The setting stays relaxed, just a short walk from Gent's core near a tram stop. The beverage list emphasizes biodynamic and natural wines. Options range from accessible selections to distinctive choices. A clay amphora red from the Loire stands out. A Belgian solaris from Wallonia also appears. Belgian beers and non-alcoholic alternatives complete the list.