Bar Bassie

The story

Bar Bassie Ghent: A Rooftop Brasserie High Above the Wintercircus Arena

The kitchen and its approach

Bar Bassie operates as a modern brasserie at the very top of Ghent’s Wintercircus building. Chef Alexander D’Haene channels his training from Tribüne and Pulpo into a menu built around sharing plates and refined bar fare. The kitchen treats every preparation like a miniature study in balance, pairing cured meats with sharp fruit syrups and grounding rich proteins in crusty seeded butter and bakery bread. This disciplined yet playful dining concept earned the venue a spot on the 2026 Le Fooding list.

Signature plates and flavours

Guests typically gather around the sparkling chrome counter to sample the house favourites. Morcilla and jamón ibérico arrive alongside manchego cheese dressed with Zibbibo grape syrup. The kitchen transforms classic salads into deep-fried croquettes wrapped in cos lettuce, while raw Angus beef tartare gets finished with mustard seeds and roasted hazelnuts. A Sunday ritual often features fresh oysters paired with a robust Bloody Mary to round out the tasting route.

Space and seasonal terraces

Interior designers Altu and Studio Stories shaped the layout to follow the curve of the upper floor. Undulating banquette seating guides guests toward a glass railing that frames the central arena below. Evening crowds spill onto the rooftop terrace when temperatures drop, trading polished interiors for crisp air and city lights. The rooftop brasserie maintains this open rhythm through summer festivals and quiet winter evenings alike.