Steendam 66

The story

Steendam 66: Classic French Bistro Dining in Gent

The Open Kitchen Approach

Steendam 66 introduces a grounded French bistro style to Gent through the hands of chef Bernard Baudewijns. He runs an open kitchen where diners watch plating techniques unfold over butter sauces and reduced stocks. His method balances traditional recipes with light contemporary adjustments, earning the kitchen a solid 12.5 from Gault&Millau. Guests often linger at the counter to hear him explain how he sources ingredients for the daily specials.

Signature Plates and Grill Selections

The menu leans heavily on precise cuts and straightforward preparations. A slow braised calf tongue rests in a rich Madeira reduction, offering deep savory notes without heavy spices. Seafood options like grilled king crab and scampi diabolique highlight fresh catches served with simple herb butter. Weekend visitors frequently order the steak tartare finished with twenty grams of top selection caviar to amplify the beef.

Intimate Spaces and Personal Service

Located inside a tall historic structure along Gent’s old ring road, the dining room holds exactly twenty four covers. Bernard deliberately kept the floor plan compact so staff can track every guest’s preferences throughout the meal. Wooden tables face the active pass, creating a quiet French cooking rhythm rather than a formal stage. Afternoon lunches pair a starter and main for a fixed twenty nine euros, keeping the pace relaxed.