The story
BASK is a Basque restaurant at Edward Pynaertkaai 115 in Gent, housed in a former petrol station with an open kitchen and an asador at its center. Gault&Millau rated it 14.5 in 2026.
Sam D'Huyvetter, known for The Dudes, shares the kitchen with Gilles Bogaert, who focuses on fish and previously cooked at Taxi's, and grill master Jordin Michiels. Gault&Millau calls D'Huyvetter a craftsman who excels when he lets the product speak. Le Fooding lists the restaurant too, and notes the self-service water station and the barbecue running at full blast.
More than half of the 30 or so regular dishes come from the water. Lobster, oysters and salted anchovies from the Bay of Biscay sit alongside pintxos such as pimientos de Padrón, chipirons with sobrassada, and chistorra. The turbot is grilled asado-style and comes with patatas bravas, piquillo or mashed potatoes. Txuleta is also on the menu for those who want beef from the grill.
The team keeps its own farm in Loué, France, and the guinea fowl on the menu comes from there. D'Huyvetter visits every month and raises poultry and pigs with his father-in-law. Dessert is a Dame Blanche: three quenelles of sheep's milk ice cream under a chocolate cider sauce.
Recognition
Ambience
Details
History
Inside this old gas station (self-service water station, an open kitchen), you get three chefs for the price of one: entrepreneur Sam D’Huyvetter (The Dudes), fish-focused Gilles Bogaert (Taxi’s) and grill master Jordin Michiels (also ex-Taxi’s), who have got the barbecue blazing at full whack and are fired up with a focus on fresh produce, hot embers and a hearty dose of good vibes like you’d get in Spanish Basque Country. On the menu, more than half of the 30 or so regular dishes come from the sea (lobster, oysters, salted anchovies from the Bay of Biscay), plus a selection of pintxos to whet the appetite: pimientos de Padrón, chipirons (baby squid) with sobrassada, and chistorra. What next? Wonderfully juicy turbot grilled asado-style, served with patatas bravas, piquillo or mashed potatoes; then a Dame Blanche sundae, made up of three quenelles of sheep’s milk ice cream generously covered in chocolate cider sauce. The cherry on top? The team has its very own farm in Loué in France. Sam goes there every month and even raises poultry and pigs with his father-in-law! // Anika Kane
Location
Facebook
Instagram