LOF

The story

LOF Restaurant Ghent: Paul de Groote's Fine Dining at Pillows Reylof

The kitchen and its maker

Chef Paul de Groote directs the kitchen at LOF Restaurant in Ghent, offering fine dining rooted in the essence of cooking after a twenty-year tenure at Inter Scaldes. He began his career at twenty-one and draws inspiration from his grandmother's lessons and everyday moments. The Gault&Millau guide highlights how he has carved out an independent identity, shaping familiar flavors with refinement. He prioritizes the finest produce to build depth in each composition. The kitchen operates with precision, while the front-of-house team maintains an easy-going rhythm that defines the restaurant's approach to contemporary cuisine.

Signature plates and pairings

Guests can order the Wagyu A3 Kagoshima alongside leek and Palamós anchovies, or select the sweetbread served with beetroot and lapsang mocha. The North Sea crab arrives with avocado and burrata, frequently enhanced by Imperial Heritage Caviar. The Anjou pigeon pairs cashew with daidai-ponzu. Dover Sole Veronique rests on grape and celery with Tosazu. Desserts feature Lambada strawberry with rhubarb and almond, or chocolate Ocoa seventy percent balanced with calamansi. A sommelier recommends wines from a broad list to complement the dishes.

Setting and ambiance

LOF Restaurant occupies the ground floor of Pillows Hotel Reylof, accessible through the main hotel entrance. The space balances elegance with a relaxed atmosphere, reflecting the ambition of the young team. Private dining salons offer exclusive venues for lunch or dinner within the property. During warmer months, guests may dine in LOF's Garden, the inner courtyard available Wednesday and Thursday evenings. The venue emphasizes attention to true flavors rather than rigid formality. This balance allows the kitchen to focus on excellence while keeping the experience welcoming for diners seeking quality fine dining in Ghent.