Uncle Babe's

The story

Uncle Babe’s Ghent: Neo-Fusion Comfort Food Near Saint Bavo’s

The kitchen and its origins

Uncle Babe’s in Ghent serves a grounded form of neo-fusion cuisine built on Southeast Asian travels. Bram Vanaudenaerde brought his pots and pans home and settled just steps from Saint Bavo’s cathedral. The Le Fooding jury recognized this approach when they placed the restaurant on their 2026 list. Guests receive a fork, a knife, and chopsticks at every seat to match the cross-cultural menu.

Signature plates and fusion cooking

The counter layout keeps the focus squarely on the food. Iberian pan con tomate arrives spread with spicy ’nduja and finished with fresh stracciatella, while chicken satay skewers pair with herb-packed spring rolls and gyoza dipped in ponzu sauce. Every burger comes with potato fries or onion rings, and the fish fry version relies on house-made tartar.

The room and evening pour

White marble surfaces contrast against colorful cushions arranged along the wooden counter. Guests order Belgian bottles like Orval aged in cellars or Duchesse de Bourgogne straight from the shelf. Natural wines and rotating cocktail recipes fill the glass case behind the taps. The space stays lively until the last customer leaves, which keeps the energy steady through closing time.