The story
À Table in Gent operates as a steady anchor for classic French bistro cooking. Dimitri Vinois stepped into the kitchen in 2018 to continue a family lineage that began with his grandfather and was sustained by his father Bob. The current team balances regional ingredients with contemporary plating while honoring the old maxim that good food requires no decoration. This balance of heritage and restraint recently earned the venue a spot on the Le Fooding 2026 list.
The kitchen pairs seasonal Belgian produce with precise thermal control. A Mechelse Koekoek arrives wrapped in buttery pastry filled with sweetbreads and morels. Farm fresh eggs cook at 64°C alongside crisp white asparagus, while grilled Dierendonck beef finishes with grain mustard. These preparations stay true to the original French bistro ethos before dessert service features a tableside crêpe Suzette flambéed with Grand Marnier.
Just Lolli designed the interior to reflect a modern country house aesthetic. Neutral tones and clean lines keep the focus squarely on the plates rather than the walls. Families and regular guests sit at tables arranged to encourage conversation without crowding. The layout supports a relaxed bistro pacing where meals stretch comfortably across two hours.
Recognition
Ambience
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