The story
On Hoogstraat 73, DOOR73 brings a confident, unfussy approach to modern cuisine. The restaurant has earned a Michelin Recommended distinction, a nod to its commitment to quality and a dining experience that feels both refined and relaxed. Here, the kitchen works with seasonal ingredients, drawing on farm-to-table principles that give each dish a clear, honest character.
The menu is designed for sharing, encouraging a convivial rhythm at the table. Starters might include Irish Mór oysters with verjus and coffee oil, or a Holstein tonnato that balances richness with acidity. Mains range from a Wagyu entrecôte A5 with ponzu salad to a delicate sole with dashi mousseline. Vegetables get equal attention: cauliflower with miso and dukkah, or leek with vadouvan and artichoke. Desserts like Dame Blanche with salted caramel or a classic Tarte Tatin round off the meal with restraint and precision.
Beyond the à la carte, DOOR73 caters to private parties and events, and offers a wine pairing that complements the kitchen’s bold flavours. Whether for lunch or dinner, the service is attentive without ceremony. The restaurant’s Michelin Recommended status reflects a kitchen that knows exactly what it’s doing – and a place that makes modern cuisine in Gent feel both ambitious and welcoming.
Recognition
Ambience
Details
History
It’s over at number 73 (obviously), in the same street as Oak (where he used to be the sous-chef), that Éric Ivanidis whips up many dishes like Jesus feeding the multitude. Because why choose when you can share – and nosh on twice as many plates? In this neo-bistro with its vaguely art deco, curved glass facade, the chef sends out a short menu with global influences, in an ambience that makes you want to lick the every bowl clean: delicious stir-fried Thai basil clams bathing in their juices, fished out with a ladle; juicy Iberico pork tonkatsu served with red cabbage; jaw-dropping Txogitxu Basque beef rib steak from Carnivale, slathered in béarnaise to your heart’s content and eaten with pickles, porcini and king oyster mushrooms – wham bam!; awesome eggplant parmigiana; and a rum crème brûlée that, for once, is best not shared! // Romy Van Helden
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