Gillis

The story

Gillis Gent | Dry-Aged Beef & Steakhouse in Historic Grote Vleeshal

A Monument for Meat

Gillis, a steakhouse in Gent, occupies the Grote Vleeshal, a fifteenth-century hall originally designed by Gillis de Suttere. Chef Bram Candries leads the kitchen, earning a 13.5 rating from Gault&Millau for his resolute focus on beef quality. The kitchen avoids trends like presenting massive bones alongside elaborate purees, choosing instead to highlight the natural character of the beef through authentic, bold flavors. Here, the history of the building meets a modern dedication to the cut.

Dry-Aged Cuts and Bold Flavors

Excellent grass-fed beef enters the in-house aging room where it matures to develop deep flavor and tenderness. The resulting cuts arrive at the table with a richness that requires no heavy accompaniment. The menu features sharing plates, including beef neck dishes that showcase the versatility of the animal beyond standard steaks. This direct style of cooking pairs naturally with bottles drawn from a frequently updated wine collection.

Wine and Welcoming Spaces

Guests find a warm environment described as feeling like coming home, with a cozy garden terrace open during the summer months. The dining room maintains a relaxed atmosphere suitable for both Friday lunch service and late dinners. An extensive wine program complements the meal, featuring a monthly curated selection that reflects daily changes in availability. The focus remains on pairing robust beef dishes with carefully selected wines from a well-stocked cellar.