The story
De Ceder, at Molenstraat 1 in Kruibeke (Gent), is a modern Franco-Belgian restaurant that Gault&Millau scored 14 for 2026, and Michelin lists it as Recommended the same year.
Frederick Schaffrath cooks, and Katrijn Camerlinck hosts the room. The kitchen makes nearly everything in-house, from the bread on the table to the biscuits served with coffee. Frederick grew up in his grandfather's butcher shop before working at one of Belgium's best-known restaurants. The couple took over Katrijn's parents' business in 2004.
The menu follows the seasons. The English site lists salmon cooked at 58°C with sour cream, bergamot and coconut, skrei with celeriac and miso, and a coquille with chistorra and saffron. Dessert has included rhubarb with Greek yoghurt, kriekbier and basil. A cheese course, selected by Stefaan Camerlinck, can be added to any menu.
Gault&Millau describes a sober, minimalist room that still feels warm and homely, and the restaurant marks 50 years this year. Stefaan Camerlinck, Katrijn's brother, selects the wine list and pairs wines with the tasting menus. The site credits him as Belgium's first and best sommelier for 2005 and 2006.
Recognition
Ambience
Details
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