The story
The Why Not gastrobar in Gent redefines casual dining through Chef Gilles Maupoux’s carefully structured kitchen. Trained at the Vatel hospitality institute and previously employed by Cirque du Soleil, he approaches every plate with grounded technique. His French-Belgian cooking balances playful textures against rich, familiar foundations.
The menu centers on shareable plates designed to highlight contrasting ingredients. Crispy popcorn shrimp arrives alongside a sharp spicy mayo, while a delicate shallot tatin rests on caramelized mushroom duxelles. Guests frequently order the scallop ravioli swimming in lobster bisque or the slow-cooked lamb shank paired with a robust coffee reduction.
Recognition from Le Fooding highlights a space that prioritizes comfort over formality. Five wooden tables line the banks of the Lys river, creating an intimate outdoor area shaded by seasonal greenery. Interior walls follow a strict gray and black palette, letting the food command attention.
Recognition
