Boon

The story

Boon Gent: Plant Based Lunch and Breakfast in the Heart of Flanders

The kitchen and its philosophy

Boon operates as a dedicated vegetarian and vegan lunch bar in Gent, founded by Sara Van Damme on September twelfth, two thousand seventeen. She built the plant-based kitchen around a simple premise: share deeply rooted cooking that respects both diners and the earth. This steady commitment earned the venue two radishes in the 2026 We’re Smart Green Guide. Guests encounter a straightforward counter where seasonal produce takes center stage. House-made spreads anchor the service, featuring black sesame hummus and rosemary lemon white bean puree.

Seasonal plates and signature bowls

The lunch menu rotates daily, though certain compositions remain reliable anchors for regular visitors. The Salade BOON combines white rice, green beans, daikon, pomegranate seeds, crispy onions, and marinated tofu dressed in soy sauce and ginger oil. A Korean cauliflower bowl offers sticky tempura florets alongside house-made cucumber kimchi and garlic spinach. Grain-based alternatives like bulgur with turmeric and cranberries provide sturdy foundations for plant-focused preparations. Each dish arrives plated with natural light and minimal ornamentation.

Morning rituals and sweet finishes

Breakfast service runs until eleven thirty, drawing crowds for overnight oats blended with chia seeds, peanut butter, and fresh fruit. Sourdough toasts appear twice daily, either layered with avocado, radish, and chili oil or topped with banana and salted caramelized almonds. Afternoon tables shift toward dessert offerings like chocolate cake, vanilla crème brûlée, and vegan chocolate mousse. Freshly cooked pancakes arrive from two o’clock onward, served with sugar or house-made vanilla ice cream.