The story
Twenty years ago, Jan and Ann began what they describe as an adventure driven by a desire to create and share. That journey led to Melt, a restaurant in Lochristi, just outside Gent, where the guiding principle is simple: serve memorable, flavourful moments. The team describes its style as classic values with a contemporary twist – accessible, heartfelt cooking that puts the product first.
Chef Jan Audenaert was named Viskok van het Jaar (Fish Chef of the Year) in 2020, a recognition of his respect for the sea and its bounty. Melt is a proud ambassador of the North Sea Chefs, a commitment to sustainability that means working with unloved fish species and bycatch. “We must learn to eat what the fisherman catches,” the team explains, “not only catch what we want to eat.” This philosophy runs through the kitchen, where pure, fresh ingredients are treated with care and international accents appear in surprising creations.
Melt offers three distinct ways to experience its modern cuisine. At lunch, the pace is lighter; for dinner, a multi-course fijnproeversmenu lets the kitchen show its range. On Tuesday evenings, the format shifts: Tasty Tuesday replaces the classic menu with a table full of dishes meant for sharing – a looser, more convivial way to explore the kitchen’s work. The restaurant believes fine dining should be accessible to everyone, and this weekly event embodies that spirit.
The restaurant’s warm, relaxed atmosphere also makes it a sought-after venue for private events. Guests can book the entire space for a celebration, or have the Melt team bring their hospitality – and their cooking – to a home or office. Whether on site or off, the focus remains on the same quality and care that earned Melt a Michelin Recommended distinction. It is a place where classic technique meets contemporary ease, and where every dish carries the conviction that good food should feel both special and natural.
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