The story
Lubbi Tikarson in Gent opens as a straightforward brasserie helmed by Michelin starred cooks Vilhjalmur Sigurdarson and Joke Michiel. Their inclusion in the 2026 Le Fooding guide signals a focus on grounded cooking rather than theatrical presentations. The kitchen abandons rigid timing in favor of a continuous stream of generous portions designed for lingering conversations.
Diners encounter robust flavors built around simple techniques rather than complex presentations. The kitchen serves chicken liver focaccia layered with dried apricots and black garlic alongside plump cockles swimming in a celery jus. Steak tartare receives a briny finish through an oyster emulsion and herring roe, while the signature meatballs simmer in tomato sauce until tender. Every brasserie visit typically ends with those familiar meatballs paired with pommes Anna and a sharp lemon aioli.
The dining room occupies the ground floor of a modern health and technology hub in Gentbrugge, featuring granito tile floors and vintage Thonet chairs arranged around wide communal tables. A large sunlit terrace extends the seating area for casual pints or natural wine throughout the day. The venue takes its name from a character in Halldór Laxness’s novel, where the phrase phonetically echoes a French childhood term. This linguistic quirk sets a tone that favors honest conversation over formal ceremony.
Recognition
Ambience
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