OAK

The story

OAK in Ghent: Modern Cuisine by Chef Marcelo Ballardin Near Gravensteen

The chef and the kitchen

Marcelo Ballardin directs the kitchen at OAK in Ghent, applying a modern cuisine that merges his Brazilian-Italian heritage with broader European techniques. He builds each plate around fresh, locally sourced produce, treating single components with minimal intervention so their inherent flavors stand out. This disciplined approach secured a strong 16.5 score from Gault&Millau, recognizing the consistent quality across every service.

Tasting formats and dietary notes

The afternoon service offers a streamlined four-course business lunch before guests move to longer five- or six-course discovery menus. Evening reservations focus on a chef-driven six-course progression priced at 159 euros, showcasing how this seasonal cooking highlights single ingredients. Alternative afternoon packages range from 129 to 139 euros, while the team accommodates vegetarian requests and adjusts certain allergens like gluten and lactose, leaving vegan preparations outside the current framework.

Room and architectural details

A preserved seventeenth-century façade frames the dining room on Burgstraat, placing guests just steps from the historic Gravensteen castle. The interior relies on clean lines and subdued materials, creating a quiet space where attention stays fixed on the table rather than the surroundings. This restrained environment supports contemporary dining by keeping decor minimal, letting the food dictate the pace of the meal.