The story
Taberna Bask sits in the Doorgang der Hallegasten, a short walk from Gent’s centre. The idea is straightforward: good Spanish-inspired food, natural wine, and a room that feels like a proper bar. No reservations required – just swing by. The kitchen turns out pintxos and raciones with the same care as its sister restaurant Bask, but in a looser, more spontaneous setting.
The menu is built for sharing. Start with pintxos: the classic gilda, a tosta de chorizo, a BBQ oyster, or charcuterie from the restaurant’s own farm. Then move to raciones – pimientos de Padrón, BBQ mussels, homemade tortellini, Ibérico asado. Everything is made in-house: pasta, sourdough, brioche, even the honey. The BBQ runs on charcoal, and the vegetables come from their own farm, Le Devant.
The wine list is all-natural – unfiltered, pure, a little stubborn. Ask sommelier Elke for a pairing.
In 2026, Michelin awarded Taberna Bask a Bib Gourmand, recognising its “good quality, good value cooking.” It’s the kind of place where you can eat well without planning ahead – 85 seats, a long bar, and a kitchen that puts out modern Spanish cuisine with real personality. Vegetarian options are plentiful, and the atmosphere stays relaxed from open to close.
Walk in, order a few plates, and stay as long as you like.
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good quality, good value cooking
Today’s horoscope for tapas fiends? One simple prediction, with a future feast in mind: anyone who has already sampled the authentic Basque cuisine at Bar Bask will succumb to the charms of its little sister, Taberna Bask. Serial entrepreneurs Sam D’Huyvetter and Nina De Cuyper (The Dudes) have put their psychic powers to the test, delivering a second masterstroke (and this time with a no-reservations policy) in a corner building on the outskirts of Ghent, which goes big on the industrial interiors (timeworn wood, wrought iron, polished concrete). On the shared plates, chef Florian Duyck – who works in close collaboration with Sam and Jorgen Michels (Bar Bask) – offers a (very) proper introduction to the Basque Country, Flemish-style: a selection of chacuterie made with their very own pigs raised in France; grilled pimientos de Padrón; flash-fried txistorra sausage; lardo or chanterelle beignets sprinkled with shaved button mushrooms; as well as mussels in ‘nduja sauce for a spicy kick; and cappelletti stuffed with guinea fowl and carrot brunoise; all mopped up with some perfect homemade sourdough bread and focaccia, which prove that they’ve got a firm grasp on the basics… The future is Bask! · Anita Kane
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