The story
Kruidtuin is a bistro at Kortrijksesteenweg 27 in Gent, listed by Le Fooding in 2026. Chef Toon Deseyne cooks in a restrained mansion a short walk from the centre, serving a light bistro menu built on local organic growers' produce.
The kitchen follows the seasons and changes its small menu often, depending on what suppliers and organic farms deliver. Meat, fish and vegetarian dishes all have a place on the card. Guests with dietary needs can say so when booking, though the team cannot offer fully lactose-free or vegan menus.
Le Fooding highlighted the first course: homemade sourdough, still warm, flecked with caraway and fennel seed. Later plates have included blue ling with a shrimp sauce and picanha with roasted portobello and salsify. The meal ends on a sourdough, chestnut and pear ice cream.
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Relax and take a deep breath: Toon Deseyne comes in peace. At the slender Kruidtuin, a sober mansion not far from the Lys River, the Ghent chef invites you in for a soothing meal. The tone is set from the very first bite of sourdough bread: homemade, still warm, with caraway and fennel seeds. What’s next? Baby cabbage grilled on the plancha topped with a soft-boiled egg and mustard leaf; blue ling paired with a divine shrimp sauce, plus salt-cooked celeriac, fermented red cabbage and scallop coral to complete the picture; then picanha escorted by roasted portobello and salsify, plus aniseed mushrooms, fermented garlic and crunchy nuts. We finish as we started, with a sourdough bread, chestnut and pear ice cream. // Romy Van Helden
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