Tribune

The story

Tribune Restaurant Ghent | Award-Winning Belgian Brasserie in Wintercircus

The kitchen at Tribune

Thijs Beddeleem runs the kitchen at Tribune, a Belgian brasserie situated on the top floor of Ghent's Wintercircus complex. He works with Tim Nowé on drinks and Thomas Depraetere on service. Lunch runs Tuesday through Friday, offering a two-starters-and-one-main set for €44. Their philosophy centers on "no-nonsense seasonal cuisine," prioritizing straightforward techniques and honest flavors over complexity. Dinner runs Monday, Thursday, and Friday.

Dishes and seasonal focus

The menu highlights ingredients such as hamachi served with shiso and soja. Langoustine tartare pairs with crispy chicken. Main courses feature a vol-au-vent filled with skrei cod, razor clams, and cockles, accompanied by triple-cooked fries. Sweet endings arrive as a dame blanche with Gariguette strawberries and basil sorbet, or a dark chocolate preparation using Holy Cow Monsoon cocoa beans. International ingredients find their place here. This approach defines contemporary Belgian cuisine, where local sensibilities shape every plate. This attention to detail supports the kitchen's standing in Le Fooding, where critics note the culinary performance matches the quality of the produce.

The setting and atmosphere

Four levels above street level, the restaurant frames panoramic views of Ghent through large windows. The interior design by Altu and Studio Stories uses raw concrete walls and reflective chrome mirrors. Designer furniture adds texture without cluttering the sightlines toward the cityscape. The boardroom sits separately, ensuring privacy for business gatherings.