Røk

The story

Røk in Ghent: Smokehouse Brunch and Barbecue at Dok-Noord

Fire and technique

Røk in Ghent delivers a focused brunch dining experience anchored by a Texas smoker and Argentinian grill. Arthur Messiaen built his kitchen around two heat sources that demand constant attention. Low temperatures draw out deep smoke notes while direct flame sears proteins quickly. This patient approach earned a spot on the 2026 Le Fooding list, where reviewers highlighted the fourteen-hour pulls required for proper brisket.

Plates and produce

The menu shifts with seasonal supply rather than following a rigid calendar. Visitors often order sliced leg of lamb sourced from Geetkotmolen farm in Lochristi, roasted until tender. Whole John Dory arrives simply charred on the grill, while thick smoked beef brisket rests beside house cured Menapii pork sausages. Even the vegetable sides carry weight, featuring pointy cabbage with radish and dill pickles or Brussels sprouts tossed in sour cream and fish roe.

Space and service

The kitchen operates inside HAL 16, a converted warehouse along the Ghent docks. Wooden tables spill onto a grassy beer garden where guests watch the open flames through the large bay doors. Small plates encourage sharing across the group, though a dedicated burger station keeps gourmet options running throughout the day. Freshly ground patties nestle between buns baked by local bakery Himschoot, pairing cleanly with draught beer during the busy brunch shift.