Oya Gastrobar

The story

Oya Gastrobar Kortrijk: Wood-Fired Dining with Mediterranean Flair

The Kitchen Approach

Oya Gastrobar in Kortrijk approaches its gastrobar cuisine with a deliberate focus on pure ingredients and wood-fired techniques. The kitchen draws inspiration from Mediterranean flavors while maintaining a straightforward respect for classic preparations. Chefs here rely on the heat of charcoal and live flames to build depth without heavy sauces.

Shared Plates and Seasonal Mains

Housemade prawn croquettes anchor the opening courses, followed by marinated seven-spice salmon served alongside focaccia. The steak selection features thirty-day aged Simmenthal entrecôte and dry-aged Black Angus ribeye, both paired with crispy greens. Line-caught turbot arrives with a light tomato sabayon, while fresh pasta vongole incorporates spring onions. A signature mashed potato rounds out the savory offerings before guests sample the Grand Marnier Sabayon Oya.

The Room and Service Pace

The dining room balances casual comfort with a refined pace, allowing guests to choose between the main restaurant floor and the adjacent bar. This flexible layout encourages conversation over shared plates or individual tasting menus alike. The venue earned a Gault&Millau score of fourteen through consistent execution across lunch counters and evening service. The open kitchen’s charcoal glow shapes the relaxed atmosphere, aligning perfectly with the unhurried pacing of the gastrobar cuisine.