The story
De Keukentafel delivers seasonal farm-to-table cuisine just outside Gent, guided by founders Anna and Jozefien. Their approach begins long before guests arrive, rooted entirely in their own organic plot where every ingredient takes shape. The summer months see the doors open directly on the land, allowing visitors to follow the rhythm of the soil. This commitment to growing, harvesting, and preparing everything in house earned them three radishes in the 2026 We're Smart Green Guide.
Daily harvests dictate what lands on the plate during the May to October service window. The kitchen builds its degustation format strictly around vegetables and crops pulled that morning, leaving little room for improvisation once the sun drops. During peak summer weeks, the team even moves the setup to Astridpark for a weeklong public supper club. Outside the growing season, the same ingredients shift toward intimate private gatherings and guided culinary workshops. Every plate reflects a closed loop where soil and stove share the same address.
Dining unfolds across wooden tables arranged directly on the working farm grounds. Guests share small plates designed for steady conversation, moving at a pace dictated by the weather and the harvest calendar. The layout favors an unhurried rhythm where visitors can watch the preparation happen nearby. Every element stays deliberately simple, allowing the fresh produce to carry the visual weight. Weekend midday slots extend the experience into daylight, offering a quieter alternative to evening service.
Recognition
Ambience
Details
History
What initially started as just a hobby to entertain friends eventually led to a brick and mortar restaurant. Welcome to Anna and Jozefien Wynants’ place, two sisters who opened De Keukentafel in 2022 in their family country house, where they also cultivate a 3,000 m² vegetable garden, whose fresh produce acts as the backbone for their set menus. Despite eating meat and fish themselves, they rarely serve it at their long communal dining table or at the kitchen table. And it’s anything but a punishment: from the get-go, mustardy cuckoo flower get divinely married with comfrey, fried in a beer batter and accompanied by a red onion tartare; then lightly roasted asparagus are served with smoked cream, sorrel, lemon zest, sourdough crumble and a few anchovies; a bunch of grilled carrots are paired with béarnaise sauce, marinated carrot, speculoos crumble and chili oil; garlicky fresh pasta is stuffed with Kalamata olives and chives; followed by a van eyck cheese with its herby rind from cheesemongers Het Hinkelspel; and it’s all about rhubarb for dessert and the petit fours. Temptational! // Casimir
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