"Olly Ceulenaere proves a Michelin star can be won on overlooked vegetables, not truffles — book it for a Ghent dinner that surprises."
About Publiek
Publiek sits on Ham, a quiet street just east of Ghent's medieval core, in a loft-style room where the open kitchen is the centrepiece — book the counter and you watch chef Olly Ceulenaere plate the main course himself. The mood is relaxed and unbuttoned, a deliberate contrast to the white-tablecloth formality the city's other fine-dining rooms still favour.
Ceulenaere has held a Michelin star here by championing little-known vegetables and Flemish produce, pointedly avoiding the truffle-and-caviar shorthand of luxury cooking. For Ghent's other serious tables, compare the vegetable-forward Roots and the two-star precision of Vrijmoed.
The Kitchen
The cooking is technical but never showy. A signature is fillet of rockfish lacquered with a glaze made from shrimp heads, set against a jus of yellow beetroot in shrimp stock and a spicy lovage oil — the kind of dish that reads humble on the menu and lands with real depth. Expect a procession of plates built around herbs, roots and the day's market vegetables.
The format is a three-to-five-course lunch from around €55 and a six-course dinner around €105, with a wine pairing that leans toward growers rather than big names. It is fine dining priced and paced for a real evening out, not a tasting-menu endurance test.
The Room
The dining room is warm and loft-like — exposed surfaces, soft light, the kitchen open to the room. It seats a modest crowd, so the energy stays intimate rather than grand. The team's enthusiasm carries the service, and Ceulenaere's habit of running plates to the pass and the table sets the tone.
Best for an anniversary or special dinner
Publiek is built for an anniversary or a dinner that should feel considered without being stiff — the open kitchen and counter seats make it quietly theatrical. For other Ghent options, see Oak or browse the city's fine-dining guide and vegetable-forward tables.
Not for
Not for diners who measure luxury in truffle, caviar and gold leaf — the whole point here is what Ceulenaere does with the humble vegetable instead.
Frequently Asked
Who is the chef at Publiek?
Olly Ceulenaere, a Ghent chef known for building his cooking around lesser-known vegetables and Flemish produce rather than luxury ingredients. He frequently serves the main course himself.
Does Publiek have a Michelin star?
Yes. Publiek holds one Michelin star in the MICHELIN Guide Belgium, recognised for high-quality cooking with a distinctive vegetable-led identity.
What is Publiek known for?
Vegetable-forward fine dining — signature dishes like rockfish lacquered with shrimp-head glaze and yellow-beetroot jus — served in a relaxed loft room with an open kitchen.
How much does dinner cost at Publiek?
Lunch starts around €55 for three to five courses, and the six-course dinner runs around €105, with optional wine pairings.
Where is Publiek in Ghent?
On Ham, a quiet street just east of Ghent's historic centre, a short walk or tram ride from the old town.
Reserve a Table
Reserve at Publiek
Book directly through Publiek; the counter seats go first.
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Practical Information
AddressHam 39, Ghent
NeighbourhoodHam, east of the historic centre
CuisineModern Belgian
PriceLunch from €55; dinner tasting around €105
Dress CodeSmart casual
SeatingDining room and kitchen counter; small room, book ahead
ReservationReservations essential, often weeks ahead
