The story
Nonam Gent anchors a modern bistro kitchen inside a renovated 1739 building near the Patershol district. Chef Karel Van Oyen runs a collaborative brigade where menus rotate every six weeks to reflect international food trends. Souschef Mert began washing dishes at thirteen and now helps design preparations that balance precision with spontaneity. This grounded approach recently secured a Gault&Millau score of thirteen, recognizing character-driven seasonal cooking.
The chicken liver amuse earned a spot in Sabato magazine’s list of one hundred signature dishes after journalist Bert Voet noticed how often Karel reinvents it. Current versions layer liver with beetroot, sour cherry, and cacao, while other rotations feature walnuts. Summer selections highlight cardamom‑spiced sea bream alongside avocado, and a black pigeon course arrives with root vegetables and quinoa. These dishes define a modern bistro approach that favors unexpected combinations over tradition.
Sommelier Nathan collaborates with Joery De Lille to build a wine list that prioritizes biodynamic producers and bottles with clear narratives. The selection adjusts timing so guests receive appropriate pairings as the evening progresses. A Slovaqueira Bott‑Frigyes white stands out among less common choices, while Austrian winemaker Judith Beck supplies both classic dry whites and experimental orange wines. This approach to contemporary European cooking ensures every glass complements the sauce structure.
Nonam occupies a ground floor space carved from a building dated 1739, blending original architectural fragments with clean modern lines. The layout flows between a formal dining room and a relaxed gastrobar, allowing visitors to choose their pace. Staff members rotate through multiple stations, which keeps interactions natural and removes rigid hierarchies from the floor. This setup supports a casual chic environment where conversation remains comfortable alongside intricate plating.
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