Culix

The story

Culix Restaurant Gent | Seasonal Gastronomy Near Merelbeke

A pioneer of accessible gastronomy

Situated near Gent, Culix runs a seasonal gastronomy kitchen guided by Chef Davy Celen. He trained under Peter Goossens and Roger Souvereyns before launching Belgium’s first gourmet catering service at home. The Gault & Millau guide awarded the establishment a thirteen out of twenty rating this year. Celen insists on letting ingredients speak for themselves rather than masking them with heavy techniques.

The changing menu

The kitchen refreshes its four course lineup every three weeks using strictly seasonal produce. Recent plates featured sea bass ceviche dressed with kumquat tomato and bergamot alongside turbot served with wakame and mustard seed. Another selection highlighted veal paired with eggplant and a corn croquette before finishing with chocolate dessert layered over puff pastry. Gault & Millau specifically noted the chef’s squid tagliatelle with dill and fermented vegetables as a highlight of this seasonal cooking.

The wine programme and rhythm

A dedicated sommelier curates eight bottles available by the glass each month to match the seasonal menu. The full cellar holds roughly sixty references spanning multiple wine regions. Culix recently adjusted its weekly schedule to serve dinner exclusively on Saturdays. This shift allows the owners to balance their growing family with the restaurant’s demanding pace.