Just outside the Ghent city ring, and without the hassle of circulation plan concerns, you’ll find Kruidtuin. This is the project of chef and owner Toon Deseyne and his partner and co-owner Marieken Heylen.
When you enter this beautiful townhouse, you first pass the open kitchen, then move past the wine chalk wall to take a seat with a view of the stunning city garden. Kruidtuin boasts a large outdoor terrace and garden, filled with various herbs. These herbs are carefully grown, dried, and incorporated into the dishes by Toon himself.
The atmosphere is cozy and homely. You sit on old church chairs, and the menu is found – just like the Bibles used to be – at the back of your chair. On these menus, you’ll find a limited selection of fish, meat, and vegetarian dishes: a mix of light, flavorful, and original creations. Toon uses local, organic, and seasonal products.
The ox-tail croquette comes with pickled radishes and rosemary jus. He serves hake with young carrots, licorice, and beurre blanc. Young beetroot is accompanied by red hornwort, red gurnard, and kohlrabi. There’s also a unique interpretation of beef bavette tartare with fresh béarnaise and fine fries.
On the wine chalk wall and drinks menu, you’ll find mostly organic and natural wines, some beers from Ghent, and a variety of non-alcoholic alternatives, many of which are homemade by Toon and the restaurant manager Judith.
The prices, like the atmosphere and dishes, are affordable and welcoming. You can enjoy a 3-course lunch for €29, and for dinner, you can choose from 3, 4, or 5 courses (€38, €47, €55). Drinks are available by glass or bottle.
Kruidtuin in Ghent is light, welcoming, and “at ease” bistronomy.
Words: Pieter Declercq
