Publiek impresses with minimalist gastronomy
Olly Ceulenaere had already convinced culinary Flanders when he was the chef at restaurant Volta in Ghent. He became known to a wider audience as part of the collective The Flemish Foodies, which included Kobe Desramaults and Jason Blanckaert. In recent years, he has made a name for himself with his own restaurant, Publiek, where he can fully incorporate his vision into the dishes. That Publiek is an absolute bistronomy top spot was also acknowledged by Michelin, awarding the restaurant a star after just its first year. Kelly is the perfect hostess, ensuring a warm and lively welcome. Publiek is located in the working-class neighborhood of de Ham, and the interior, flooded with natural light, is designed in a no-nonsense style: open kitchen, rough concrete walls and ceiling, old-fashioned floors, and retro school chairs. In the center, slightly lowered, is a small square bar with bar stools.
From the start, Olly managed to convince everyone with his inventive product-focused cuisine. The essence of the product is never compromised, and ingredients are creatively combined into pure and flavorful dishes. Come enjoy a delicious 3-course lunch (€38) or indulge in the original 5-course menu (lunch: €52/dinner: €68). On weekends, there is a choice between a 6- and 7-course menu (€83/€98). The dishes are fresh and contemporary. Cuttlefish is served with pineapple tomato and eggplant, beautiful young vegetables with celeriac and nasturtium. Barbary duck is paired with plum and summer leek.
The wine list is limited and mainly natural. It is divided into categories: outspoken audience, curious audience, classic audience, and loyal audience. It’s always recommended to reserve in advance, but at Publiek, you can also make a reservation on the same day, as 25% of the tables are made available for reservations only in the morning.
Publiek clearly demonstrates that exciting cuisine fits perfectly into a no-nonsense setting!
