Gillis

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Gillis The concept of Gillis was straightforward from the beginning: eat great meat, and drink great w**e. Gillis was meant to be a home, rather than a steakhouse.
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Bram mixed in all of his passions: butcher skills, great w**e, hospitality, and family values.

Dessert is done. The evening isn’t.Our nightcap list has grown. Islay, Speyside and a few names you won’t find on every ...
03/11/2026

Dessert is done. The evening isn’t.

Our nightcap list has grown. Islay, Speyside and a few names you won’t find on every shelf.

Bram takes his with a cigar. You can take yours however you like.

Some names need little introduction. Gaspard Brochet is one of the exciting voices of a new generation of Ch*****ne grow...
31/10/2026

Some names need little introduction. Gaspard Brochet is one of the exciting voices of a new generation of Ch*****ne growers, crafting distinctive w**es with a strong sense of place. His “Le Lion” is a reflection of that philosophy.

The same table at 18:30 and at midnight is two different places.October evenings are long. Use them.
29/10/2026

The same table at 18:30 and at midnight is two different places.

October evenings are long. Use them.

Ch*****ne doesn’t need a special occasion.At least that’s what Eva and Jozefien keep telling us.
19/10/2026

Ch*****ne doesn’t need a special occasion.

At least that’s what Eva and Jozefien keep telling us.

Checked, finished and given one last look before it leaves the kitchen.
16/10/2026

Checked, finished and given one last look before it leaves the kitchen.

Beef tartare, hand-cut. A tartlet baked the same morning. ImperialHeritageCaviar on top.Four arrive at the table. None o...
13/10/2026

Beef tartare, hand-cut. A tartlet baked the same morning. ImperialHeritageCaviar on top.

Four arrive at the table. None of them last.

Truffle season is open.Hand-cut beef tartare. Fresh truffle. And we’re not counting the shavings.
08/10/2026

Truffle season is open.

Hand-cut beef tartare. Fresh truffle. And we’re not counting the shavings.

Cold outside is good news for the cellar.October is when the bigger bottles come back up the stairs. The ones that were ...
06/10/2026

Cold outside is good news for the cellar.

October is when the bigger bottles come back up the stairs. The ones that were waiting for a reason.

Summer had the terrace. Now we take things inside.Lower lights. Longer dinners. A little more red on the table.October l...
01/10/2026

Summer had the terrace. Now we take things inside.
Lower lights. Longer dinners. A little more red on the table.

October looks good on Gillis.

The prep, the cuts, the sauces, the details that get checked once, then checked again.
30/09/2026

The prep, the cuts, the sauces, the details that get checked once, then checked again.

Adres

Hoogstraat 23
Ghent
9000

Openingstijden

Maandag 18:30 - 21:00
Dinsdag 18:30 - 21:00
Woensdag 18:30 - 21:00
Donderdag 18:30 - 21:00
Vrijdag 12:00 - 13:30
18:30 - 21:00
Zaterdag 18:30 - 21:00

Telefoon

+3293916611

Website

Meldingen

Wees de eerste die het weet en laat ons u een e-mail sturen wanneer Gillis nieuws en promoties plaatst. Uw e-mailadres wordt niet voor andere doeleinden gebruikt en u kunt zich op elk gewenst moment afmelden.

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Restaurants in de buurt

Andere Belgische restaurants in Gent

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