The story
Tribune is a Belgian brasserie on the top floor of the Wintercircus at Lammerstraat 13 in Ghent, and Gault&Millau awarded it 13.5 points in 2026. Take the elevator to the fourth floor to reach the dining room, where the Belgian kitchen works with seasonal produce on a menu that changes with the calendar.
Thijs Beddeleem leads the kitchen, and the cooking is seasonal and deliberately plain in its presentation. The menu is built around good ingredients and clear flavours. Le Fooding listed Tribune in its 2026 guide and singled out the kitchen as the main attraction.
The current menu lists hamachi with shiso and soy, Irish rock oysters with beurre blanc, and Black Angus beef tartare with house pickles. Free-range chicken from Aradoa comes with green asperge and morel, and the triple-cooked fries are served with house mayonnaise. At lunch, Le Fooding described a vol-au-vent filled with lobster, chicken and sweetbreads, finished with a mousseline sauce.
The dining room sits high above the city, with views across the Wintercircus architecture toward the Vooruit. Le Fooding described the interior as raw concrete and chrome mirrors, designed by Altu and Studio Stories. The restaurant also hosts private dinners, network events and business meetings.
Tim Nowé runs the drinks programme, and the wine list is described as distinctive. Desserts include a Gariguette strawberry with basil sorbet and a dark chocolate from Holy Cow Monsoon with hazelnut. The menu also offers an espresso martini and a selection of cheeses from Van Tricht.
Recognition
Ambience
Details
History
High up in Ghent’s Wintercircus building, the real spectacle is in the kitchen, and the best seats in the house are at Tribune. The trio running the show? Tim Nowé juggling the drinks, Thijs Beddeleem in the kitchen and Thomas Depraetere as the ringmaster (the same team behind Bar Bassie and Sir Catering), who together put on a culinary performance in a slick setting designed by Altu and Studio Stories (raw concrete, chrome mirrors, carefully placed designer touches). On the menu that lunchtime? A nori seaweed cracker, sea bass sashimi, nashi pear, and ssamjang paste as a sizzling appetizer; followed by a rather graphic-looking crab roll – a flaky brioche bun from Joost Arijs, stuffed with North Sea crab, mayo, pickled rhubarb and a quail egg; burrata with cherries, mint, pistachios and a savory crumble; and for the main attraction, a vol-au-vent filled with the whole shebang, fireworks and all, with lobster, free-range chicken, sweetbreads, mousseline sauce, crunchy celery and mushrooms, plus triple-cooked fries on the side. And for the sweet last act, a mille-feuille with Belgian strawberries, Swiss cream, elderflower and some rather present verbena. A true standing-ovation moment! · Basil Hic
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