The story
De Ceder in Gent has spent half a century refining its approach to contemporary French-Belgian cooking. Owner-chef Frederick Schaffrath builds his plates around honest local produce and strict seasonality. You will taste this restraint in the Norwegian salmon served with fresh peas and dill oil, or in the free-range Aradoa chicken paired with artichoke and polenta. The Gault&Millau jury recently awarded the kitchen a fourteen-point rating, noting how precisely these seasonal rhythms are executed.
The daily Cedermenu shifts with the harvest, offering precise combinations that change monthly. Summer plates feature sea bream presented inside open ravioli alongside mussels and lamb ear sauce. Guests following the longer six-course progression also sample baby lobster cooked with tomato, saffron, and garlic butter. Each course demonstrates a disciplined French-Belgian gastronomy built on market-fresh availability.
An intimate fine dining space hosts these meals with a sober, minimalist interior that deliberately feels warm and domestic. Gastvrouw Katrijn Camerlinck manages the floor while her brother, Belgium’s former Sommelier of the Year, guides the cellar. The wine list adapts to every menu tier, and a dedicated staff member explains each pour at the table. This careful curation supports the kitchen’s emphasis on pure, unadorned flavors.
Recognition
Ambience
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