Pulpo by l'Autre Vie

The story

Pulpo by l'Autre Vie in Gent: Mediterranean Cooking with a Personal Touch

The Kitchen and Its Creators

Chefs Maxence and Laurent Sys opened Pulpo by l'Autre Vie in Gent to share a grounded approach to Mediterranean cooking. Their kitchen treats familiar recipes as canvases rather than rules, applying careful technique without losing the original character. A carbonara gains freshness from chives and spring onions while an entrecote rests beside crisp patatas bravas. This philosophy earned them a score of thirteen from Gault&Millau, which noted how their southern sensibility translates into colorful, inventive plates.

Signature Plates and Seasonal Shifts

Octopus remains the undisputed centerpiece, served over a stacked potato millefeuille alongside sobrasada and a bright pesto vinaigrette. Guests frequently turn to the avocado marbella, where grilled flesh meets feta cheese and a summer salsa. The menu rotates weekly suggestions that highlight local harvests, keeping dishes like truffle ravioli or creamy scampi pasta aligned with what arrives at the door. Each plate prioritizes ingredient quality over heavy sauces, letting char and acidity carry the flavor typical of Mediterranean kitchens.

Sunlit Terrace and Coastal Interiors

Azure blue accents line the walls, establishing a relaxed Mediterranean ambiance that matches the surrounding greenery of Parkbos. Diners can step outside to claim a terrace table when the weather turns warm, though the indoor space maintains the same unhurried pace throughout service. An extensive wine list offers bottles by the glass across every price range, ensuring a matching pour for any order. The result feels more like a neighborhood gathering spot than a formal dining room.