Celebrated table

Publiek

Publiek in Gent serves seasonal modern cuisine at Ham 39, with one Michelin star (2026) and lunch and dinner menus.

The story

Publiek Gent: Modern Cuisine Bistro at Ham 39 With a Michelin Star

Publiek is a modern cuisine restaurant in Gent, Belgium, at Ham 39, 9000 Gent, and it holds one Michelin star (2026). The bistro kitchen cooks with seasonal produce at both lunch and dinner.

Seasonal plates

The menus change with the seasons, so the dishes below are a snapshot. Lunch is a three-course menu at €59, and dinner runs to five courses at €109. Recent lunch plates included roasted paprika with BBQ ham and strawberry, and mackerel with baked leek and new potatoes. Dinner brought fennel aspic, quail with pea and cauliflower shoots, and rhubarb with kombucha and bay.

Room and cooking style

Whitewashed brick walls, tables without tablecloths and vintage chairs set the room, according to Le Fooding, which lists the restaurant in its 2026 guide. Chef Olly Ceulenaere runs the kitchen with what the guide calls a rebellious streak. His veal tartare with la trappe isid'or, thyme and tomato shows the bistro side of the menu.

Recognition

Awards & accolades

2026
Gault&Millau
15
15
2026
Le Fooding
Listed
2026
Michelin
1 Star
1 Star
2026
We're Smart Green Guide
3 Radishes
3 Radishes

Details

At a glance

Gault&Millau 2026 — 15
Le Fooding 2026 — Listed
Michelin 2026 — 1 Star
We're Smart Green Guide 2026 — 3 Radishes
Cuisines Bistro, Modern Cuisine, Seasonal
Services Air Conditioning, Counter Dining, Dietary Accommodations, Dinner, Interesting Wine List, Lunch, Outdoor Seating, Parking, Private Parties, Takeaway, Tasting Menu, Vegetarian

History

On the record

2026
Michelin — 1 Star

High quality cooking

2026
Le Fooding — Listed

As you leave Publiek, you’re handed a box of matches on which is written “Have some sympathy and some taste.” Well, that pretty much sums up our time at this cool restaurant with whitewashed brick walls, tables without tablecloths, and vintage chairs. Here you’ll find the three Flemish Foodies, chef Olly Ceulenaere alongside Jason Blankaert and Kobe Desramaults. Known for his rebellious streak, the chef drops by in the middle of lunch, dish cloth on his shoulder, with his interpretation of Flemish-style asparagus: chunks of white asparagus cooked al dente, soft-boiled egg from the polders and North Sea shrimp bisque; before a perfectly glazed hake garnished with grilled baby leeks, topped with chervil cream; finishing with rhubarb, whey ice cream and dill, for the lovely dessert. // Bobbi Rossi

2026
Gault&Millau — 15

Welcoming, relaxed, smooth, and friendly. The atmosphere is great, and both the kitchen brigade and the service staff are enthusiastic about it. The vibe is contagious, and everywhere we see happy faces. Olly Ceulenaere and his team have everything running smoothly...

Location

Find us

Ham 39, Gent, 9000, Belgium
Gent, Belgium
+32 9 330 04 86
info@publiekgent.be
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