Je M'En Fish

The story

Je M'En Fish Ghent: Coastal Seafood Cuisine Near the Lys River

The kitchen and its origins

Je M'En Fish in Ghent channels the relaxed pace of coastal seafood cuisine straight onto the Koophandelsplein. Siblings An-Sofie and Vincent Van Herp work alongside Bram De Merlier, a team that first honed their techniques running a seaside food truck before settling into a compact galley space. This grounded approach to seasonal catches recently secured them a place on the Le Fooding guide for 2026. They describe the venue as a sanctuary to slow down, which explains the unhurried pacing of every course.

Shared plates and technique

Guests navigate the menu through a series of handheld portions that define this particular seafood cuisine. A Zeeland oyster gratin meets miso and beurre blanc at the pass, while Nobashi prawns arrive crisp from the fryer alongside a fragrant herb mayonnaise. The kitchen layers umami depth into simpler preparations, like creamy scallops dressed with a toasted Parmesan crust or swordfish tartare paired with sesame cream and a cured egg yolk. Every dish relies on precise heat control and minimal seasoning to let the raw ingredients speak.

The dining environment

The main floor sits inside a narrow service corridor that keeps sightlines open and conversation easy. Just steps away, the adjacent A Rouge Affair occupies a painted red manor house where guests can linger over slower meals. Both rooms share a commitment to bringing the Southern sun to the city through bright plating and large glass panes. The layout encourages quick turnover during lunch hours while still feeling comfortable for evening gatherings focused on the region's seafood cuisine.