The story
De Keukentafel, a bistro in Gent at Aalmoezenijestraat 1, 9860 Oosterzele, earned 12.5 points from Gault&Millau in 2026. Sisters Anna and Jozefien Wynants run the farm-to-table kitchen on their family farm, and the set menus follow whatever the garden is producing.
Chef Anna Wynants builds her cooking around produce from a 3,000 m² vegetable garden. Vegetables take the lead, with fish appearing now and then. Celeriac is baked in a salt crust and served with beurre blanc, and grilled carrots come with béarnaise, marinated carrot and speculoos crumble.
The menus change with the season. Asparagus arrives with smoked cream, sorrel and sourdough crumble, and fresh pasta is filled with Kalamata olives and chives. Rhubarb closes the meal in dessert and petit fours. Summer service runs from May to October, while the winter months are reserved for private dinners and workshops.
Recognition
Ambience
Details
History
What initially started as just a hobby to entertain friends eventually led to a brick and mortar restaurant. Welcome to Anna and Jozefien Wynants’ place, two sisters who opened De Keukentafel in 2022 in their family country house, where they also cultivate a 3,000 m² vegetable garden, whose fresh produce acts as the backbone for their set menus. Despite eating meat and fish themselves, they rarely serve it at their long communal dining table or at the kitchen table. And it’s anything but a punishment: from the get-go, mustardy cuckoo flower get divinely married with comfrey, fried in a beer batter and accompanied by a red onion tartare; then lightly roasted asparagus are served with smoked cream, sorrel, lemon zest, sourdough crumble and a few anchovies; a bunch of grilled carrots are paired with béarnaise sauce, marinated carrot, speculoos crumble and chili oil; garlicky fresh pasta is stuffed with Kalamata olives and chives; followed by a van eyck cheese with its herby rind from cheesemongers Het Hinkelspel; and it’s all about rhubarb for dessert and the petit fours. Temptational! // Casimir
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