The story
De Keukentafel in Oosterzele defines its farm-to-table cuisine through direct access to its own organic fields. Chef Anna Wynants works alongside Jozefien to build menus where vegetables carry the weight, occasionally joined by fish. This dedication to hyper-local sourcing secured a 12.5 score from Gault&Millau.
One distinct preparation bakes knolselder in a salt crust, releasing earthy notes that pair with beurre blanc and a saline finish. The degustation format evolves daily, mirroring the shifting availability of the bio farm's output. Guests can also find this cuisine at special events like the Gentse Feesten dinner in Ghent.
The restaurant opens for the summer season from May to October, serving guests at the Aalmoezenijestraat location. The setting emphasizes the connection between the soil and the plate, reinforcing the ethos behind the food. Winter brings workshops, private dinners, and a bed and breakfast option for those seeking a deeper immersion in the farm-to-table lifestyle.
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