Celebrated table

Gillis

Name: Gillis
Address: Hoogstraat 23, Gent, Brussels Capital, 9000, BE
Telephone: +32 9 391 66 11

Gillis is a Ghent steakhouse at Hoogstraat 23. Chef Bram Candries cooks dry-aged, grass-fed beef nose to tail and pours from a 700-label cellar. Gault&Millau 13.5 in 2026.

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The story

Gillis, Ghent: Dry-Aged Steakhouse on Hoogstraat | Gault&Millau 13.5

Gillis is a steakhouse at Hoogstraat 23 in Ghent, where chef Bram Candries puts beef at the center of everything and earned a Gault&Millau score of 13.5 in 2026.

A name from the Great Butcher's Hall

In the fifteenth century, city architect Gillis de Suttere drew up the plans for Ghent's Grote Vleeshal. Bram and his father later named their steakhouse after him. The idea was plain from the start: eat great meat and drink great wine. A message above the fireplace says it more bluntly, ending with "or go home."

Nose-to-tail beef

The kitchen works with grass-fed beef, dry-aged in the restaurant's own aging room. Cooking follows a nose-to-tail philosophy, so a classic ribeye shares the menu with tail and tongue. Bram's butcher skills show in how each cut is handled.

A cellar of 700 references

The wine list runs past 700 references, from small wineries to well-known labels in South Africa, France and Italy. Bram has curated it over the years, with a particular love for Italian bottles. Wine Spectator gave it a Best of Award of Excellence in 2023. From May to September, service moves to the inner garden.

Recognition