The story

Karbon Ghent: A Neo-Fusion Bistro Near St Bavo’s Cathedral

The chef and his path

Karbon operates as a neo-fusion bistro in Ghent where chef Bram Vanaudenaerde brings Southeast Asian travel experiences into his daily cooking. He returned to Belgium carrying his own cookware and settled just steps from Saint Bavo’s cathedral. That journey directly shapes his menu, a style that recently secured a listing in the Le Fooding guide.

Worldly plates and technique

The kitchen stitches together ingredients from multiple continents without forcing a single regional identity. A starter of Iberian bread carries spicy Calabrian ’nduja alongside creamy stracciatella cheese. Main courses frequently rotate through herb-packed spring rolls, gyoza dressed in ponzu, and Zeeland mussels simmered in a coconut milk broth. Each dish arrives with cutlery and chopsticks waiting side by side.

Furnishings and setting

White marble tables anchor the dining room while layered cushions introduce warmth to the space. This contrast mirrors the culinary approach, balancing clean presentation with bold international spices. The bistro maintains a relaxed rhythm throughout lunch and dinner service. Sweet finales often begin with black tahini ice cream before a server pours hot espresso directly over the bowl.

Recognition

Awards & accolades

2026

Le Fooding

Listed

Details

At a glance

Le Fooding 2026 — Listed

Cuisines Bistro

History

On the record

2026

Le Fooding — Listed

All roads lead (back) to Ghent! That’s the story of how Bram Vanaudenaerde, after traveling around Southeast Asia, finally settled down with his pots and pans in tow just a stone’s throw from Saint Bavo’s cathedral. In this restaurant that combines white marble with colorful cushions, the chef takes inspiration from all over, stitching together neo-fusion plates with worldly flavors. The other day at lunch, all of the following paraded out to our table, dressed as always with a fork, a knife and a pair of chopsticks: Iberian pan con tomate topped with ’nduja (spicy Calabrian sausage spread) and served with stracciatella; a platter featuring chicken satay skewers, herb-packed spring rolls and gyoza with ponzu sauce, for a harmonious Thai-Vietnamese-Japanese entente; Zeeland mussels bathing in a Thai tom khai kai coconut milk soup, as creamy as it was spicy… And for dessert? A sort of revisited affogato featuring black tahini ice cream, with a shot of espresso poured over it tableside. After that, a Chokotoff chocolate toffee candy and the bill, and we’re unquestionably back on Belgian territory. // Simo Né

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Established

Location

Find us

Lange Kruisstraat 7, 9000 Ghent, Belgium
Gent, Belgium