The story
Chubby Cheeks in Ghent operates as a quiet bistro where seasonal ingredients drive every plate. Younes Hammouche leads the kitchen, designing a menu that shifts completely each week to reflect what arrives fresh. The steady execution recently secured a place on the Le Fooding roster, validating how simply handled produce can carry real weight. Front of house coordinator Kim Van Severen manages the pacing between the pass and the dining floor.
Guests typically divide the small selection across the table, starting with tomato confit layered with anchovy or thinly sliced cecina de Leon served alongside crusty sourdough. The kitchen also turns out robust plates like veal tartare dressed with smoked mackerel mayonnaise and harissa, or delicate spinach and lemon zest ravioli. These selections arrive with generous slabs of cultured butter, reinforcing a commitment to fresh, bistronomic cooking.
The dining space balances intimacy with visibility through wooden tables and a low counter reserved for early arrivals. Painted accents in royal blue and deep red frame the room while the stainless steel pass keeps the cooking process visible. This flexible layout supports a relaxed bistro pace for both quick counter bites and longer seated conversations.
A carefully curated wine list runs parallel to the savory courses, offering natural and classic bottles to match the shifting menu. Desserts lean toward playful combinations rather than traditional formulas, featuring a dark chocolate pudding finished with extra virgin olive oil and fleur de sel. Local Brillat Savarin and seasonal compotes round out the evening without lingering too long past closing time.
Recognition
Ambience
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