The story
Wild Child brings a refined brunch sensibility to Ghent, guided by chef Bram Osselaer since December 2024. He previously shaped menus at Het Moment, Superette, and Or before launching his own project on Burgstraat. Le Fooding noted his steady command during their 2026 survey, highlighting how quickly he fills the early morning slots. Guests arrive at eight o’clock to find him preparing specialty coffee and homemade cakes behind the service counter.
The kitchen builds its reputation around precise baking and a straightforward brunch menu. Apple turnovers appear alongside brownies and pecan scones topped with mascarpone and red berry jam. Savory visitors often order the daily soup served with thick sourdough slices, hummus, or a quiche layered with cheddar, mozzarella, speck, and pickled vegetables from Tierenteyn-Verlent. Espresso pudding and a lightly sweetened raspberry frangipane tart round out the dessert selection.
Yellow Formica chairs surround a blue wavy counter where patrons sip their drinks. Soft cushions line the seating area while funk and rap records play quietly. Printed newspapers rest on nearby tables for anyone who prefers reading over scrolling. The layout stays intentionally compact, keeping staff visible and conversations easy to overhear.
Recognition
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