Nonam

The story

Nonam Gent – Modern Belgian-French Dining with Michelin Recommended Award

Nonam, Gent

A historic 1739 building on the Sluizekenkaai, steps from the lively Patershol quarter, houses Nonam – a restaurant, gastrobar, and boutique hotel all in one. The team renovated the space into a hideaway where “life is so endlessly delicious,” as they put it. Chef Karel Van Oyen leads the kitchen, crafting menus of four, five, or six courses that draw inspiration from food trends around the world. The style is modern, rooted in Belgian and French technique but open to international influences.

A signature dish that made the list

Nonam’s food earned a place in Sabato’s “The 100 Signature Dishes,” the prestigious selection by De Tijd and L’Echo. The dish in question: an “amusante kippenlever” – a playful chicken-liver amuse that the chef varies with beetroot, sour cherry, and cacao, or sometimes walnut and beetroot. “I find it delicious myself, and it’s an ingredient you don’t often come across,” Karel explains. “You can vary endlessly with it, so our guests discover new flavors and variations each time.” This recognition complements the restaurant’s Michelin Recommended status, a nod to its consistent quality and creativity.

The team and the experience

Behind the kitchen is a close-knit team. Sous-chef Mert started as a dishwasher at thirteen and now helps lead the pass, while chef Jozo brings Croatian energy and a taste for unexpected pairings. Sommelier Nathan, who worked on a vineyard and with a wine merchant, curates a list that ranges from classic Pomerol to biodynamic Austrian bottles from Judith Beck. The wine selection, made in partnership with exclusive supplier Vitis Vin, focuses on “ethos and aesthetics” – clean, characterful wines that pair with Karel’s ever-changing menus.

The dining room, overseen by Talitha, balances fine dining with a relaxed, welcoming atmosphere. “Quality with a wink,” she calls it. Guests can choose the main restaurant for a full tasting journey, or the gastrobar for a more laid-back evening – where signature dishes like oyster with kalamansi, grilled turbot, and a large boule de Berlin dessert are served.

Modern cuisine in a historic setting

Nonam’s menus change every six weeks, reflecting the seasons and the team’s creativity. Recent dishes have included dorade with cardamom and avocado, calf with paprika and parmesan, and a Granny Smith dessert with white chocolate and thyme. A three-course lunch is also available on weekdays, adapting to market produce. Whether for lunch or dinner, the experience is grounded in the restaurant’s own words: “Pour yourself into it.” The Michelin Recommended distinction simply confirms what regulars already know – that this Gent hideaway delivers modern Belgian-French cuisine with genuine personality.