John Dory

The story

John Dory Ghent: Seasonal Seafood & Modern Marine Cooking

The founders and the kitchen

John Dory in Ghent builds its entire identity around seasonal seafood. Chef Louis Snauwaert and Cheyenne Dekeyser, who previously worked at Amigo, opened this intimate canal-side spot on the Reep in 2020. Dekeyser brings her background as a photographer and sommelier to pair wines with the daily catch. The kitchen treats fish as its primary vocabulary, letting local waters dictate the plate rather than forcing heavy sauces over delicate proteins.

Seasonal menus and signature plates

The current summer lineup highlights precise techniques typical of coastal cuisine. North Sea crab arrives dressed with daikon, yuzu koshu, and magnolia blossoms, while a raw oyster is paired with shiso, cuttlefish, and umeboshi. For the main course, haddock is finished with girolles, XO sauce, and rich hazelnut butter. Even the sweet finish leans toward the sea, featuring cardamom ice cream topped with a savory turbot roe crumble alongside strawberry jelly.

Canal-side setting and final chapter

Recognized by Le Fooding for its grounded approach to fish-driven dining, the restaurant remains small enough to keep service personal. Patrons often gather on the outdoor terrace overlooking the water before moving indoors. The owners have announced that September nineteenth marks the final day they will serve meals here. After six years anchoring the neighborhood, John Dory will close its doors, leaving behind a tightly edited menu that prioritized freshness over excess.