Yalo

The story

Yalo Restaurant Ghent: Modern Belgian Cuisine by Chef Jasper Maatman

The Kitchen and Its Leadership

Yalo in Ghent serves modern Belgian cuisine through a kitchen led by Chef Jasper Maatman. He spent eight years directing operations at Pillows Hotel LOF before relocating to this riverside property, building his foundation across multiple Michelin starred venues in the Netherlands. The brigade emphasizes deep umami layers and sharp citrus accents while translating local ingredients into refined formats. This consistent standard recently secured a 12.5 score from Gault&Millau.

Seasonal Plates and Global Flavors

The rotating menu leans heavily on seasonal produce and cross cultural techniques rather than strict regional boundaries. Guests frequently order the sea bass finished on the barbecue alongside asparagus and puffed quinoa, or the 350 gram Pluma Iberico prepared with Japanese grilling methods and green apple. Vegetarian tables often choose the Aloo Gobi curry paired with mustard seeds and house baked naan bread. These selections illustrate how contemporary Belgian plates bridge familiar comfort with unexpected spice profiles.

Design, Drinks and the Rooftop View

Dining extends beyond the main floor into a velvet lined cocktail lounge and a glass enclosed terrace overlooking the city. The space maintains a constant cosmopolitan rhythm, drawing both locals and travelers throughout the evening. Bartenders craft seasonal drinks like apple infused cognac cocktails and rhubarb mocktails that pair directly with bar bites such as black pepper calamari or crispy garlic honey chicken. The combination of polished interiors, reliable service, and an evolving menu keeps the modern Belgian kitchen fully booked.