Mi Garba

The story

Mi Garba Italian Kitchen in Gent Brings Handcrafted Flatbreads to Botermarkt

The hands behind the counter

Mi Garba brings its Italian kitchen to Botermarkt in Gent, where Florentine Anastasia Passerotti and Daniel Dumitrescu handle every detail. They treat dough fermentation as a daily discipline rather than a quick shortcut. Every batch rests for 36 hours before entering the oven. This patient technique earned the small venue a spot on the Le Fooding roster, proving that slow rising still wins over rushed alternatives.

Signature breads and morning staples

The golden schiacciata arrives warm straight from the hearth, split open to reveal generous layers of filling. Patrons frequently seek out the combination of pistachio mortadella, provolone, and artichokes. A second preparation featuring stracchino and Tuscan sausage remains equally celebrated when the kitchen supplies it. Mornings follow the same careful rhythm in the Italian cooking space, beginning with house stuffed croissants and freshly pulled caffè crema.

A narrow corridor with character

Stepping inside reveals a long and intimate passage lined with colorful wood paneling and a tiled service counter. The compact footprint encourages a friendly shoulder bump between neighbors waiting at the bar. Guests can order a simple cheese and charcuterie board during late afternoon hours or simply claim one of the limited tables near the glass. The tight layout mirrors the unhurried pace of everyday Italian preparation.