The story
At Cyrk in Gent, Mauro Menichetti and Anne Camberlin lead a kitchen dedicated to seasonal gastronomy. Fresh, organic, and locally sourced ingredients form the foundation of their work. Their approach balances intuition with careful technique, a method that earned them a recent listing in Le Fooding. Mauro steps between the pass and the dining room without pretense, letting his mood guide the daily specials while Anne manages the floor.
The lunch service offers a focused four course tasting for forty five euros, while dinner menus expand to ninety five or one hundred twenty euros. Guests frequently order the veal sweetbreads cooked with forest morels and vin jaune, a dish that pairs rich meat with nutty Jura wine. The Reinette apple tart provides a lighter finish, served alongside house churned vanilla ice cream. Each preparation follows a steady rhythm, allowing the natural flavors of the ingredients to take center stage.
A narrow pedestrian alley hides the entrance, so visitors might overlook the unassuming facade entirely. Once inside, heavy marble topped wooden tables anchor the room alongside delicate bud vases resting on lace doilies. The layout encourages unhurried conversation, matching the deliberate pace of service. Wine lists feature carefully selected bottles from small European growers, including biodynamic options from Alsace and Beaujolais.
Recognition
Ambience
