The story
DOOR73 is a modern bistro at Hoogstraat 73, 9000 Gent, and Le Fooding listed it in 2026. The kitchen cooks a short menu of plates built for sharing, with global influences across the table.
Éric Ivanidis cooks at number 73, on the same street as Oak, where he worked as sous-chef. The Michelin Guide recommends the restaurant for 2026. The modern cuisine here is short and deliberate, and the kitchen changes its dishes as the menu moves.
Le Fooding singles out stir-fried Thai basil clams, served in their juices and fished out with a ladle. Juicy Iberico pork tonkatsu comes with red cabbage. The Txogitxu beef rib steak arrives with béarnaise, pickles, porcini and king oyster mushrooms. The writer suggests keeping the rum crème brûlée for yourself.
The building has a curved glass facade and a vaguely art deco interior, which Le Fooding describes as a neo-bistro. The minimum spend is €50 per person, and the menu and prices change from time to time.
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History
It’s over at number 73 (obviously), in the same street as Oak (where he used to be the sous-chef), that Éric Ivanidis whips up many dishes like Jesus feeding the multitude. Because why choose when you can share – and nosh on twice as many plates? In this neo-bistro with its vaguely art deco, curved glass facade, the chef sends out a short menu with global influences, in an ambience that makes you want to lick the every bowl clean: delicious stir-fried Thai basil clams bathing in their juices, fished out with a ladle; juicy Iberico pork tonkatsu served with red cabbage; jaw-dropping Txogitxu Basque beef rib steak from Carnivale, slathered in béarnaise to your heart’s content and eaten with pickles, porcini and king oyster mushrooms – wham bam!; awesome eggplant parmigiana; and a rum crème brûlée that, for once, is best not shared! // Romy Van Helden
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