The story
Lys d’Or in Ghent centers its identity on Belgian-French cuisine, a direction established by chef Ignace Wattenberge. After winning the title of First Chef of Belgium in 2017, he traded busy Michelin kitchens for his own space where technique serves the ingredient rather than overshadowing it. His background across top European restaurants now shapes a kitchen that values precision and quiet confidence over heavy sauces.
The current à la carte menu offers a straightforward path through the restaurant’s seasonal repertoire. Dieppe scallops arrive dressed with careful restraint, while other Belgian-French cooking traditions here follow the same rule of visible quality and clean finishes. Diners can build their evening from starters to desserts without navigating rigid tasting courses, though the standard remains firmly anchored in refined execution.
The dining room occupies a restored heritage building just outside the Citadelpark, where original architectural bones meet understated modern comfort. Tall ceilings and generous proportions give the space a calm, stately presence that matches the measured pace of service. Guests settle into an environment designed for conversation rather than spectacle, a setting recently noted by Gault&Millau for its sober elegance.
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