The story
Elders brings a focused approach to contemporary Belgian cuisine in the heart of Gent. Chef Tom Pauwelyn directs a visible open kitchen that establishes a steady rhythm for the dining room. The space catches its character from subtle blue lighting and a playful layout that matches the culinary tone. A Gault&Millau score of 14.5 follows from their consistent execution of the Gastro-Bistro of the Year standard.
The dinner menu presents a six-course progression designed to highlight regional ingredients through precise techniques. Diners encounter dishes like omber fish tartare paired with heritage tomatoes and peach, or a confit lamb shoulder served with roasted aubergine and thick yogurt. Seasonal Flemish cooking relies on straightforward pairings that let the main proteins and vegetables speak without unnecessary complexity.
The dining floor maintains classic bistro ease while serving modern Belgian cuisine across both reserved tables and spontaneous visits. Last-minute seats appear daily along the kitchen ledge, placing guests directly beside the active prep stations. A separate wine bar operates independently of the main restaurant schedule, offering natural wines and local beers alongside a curated selection of small plates.
Recognition
Ambience
Details
History
When we die, we dream of being reincarnated as Tom Pauwelyn’s Brussels waffle with langoustine, raw cream andshellfish jus. The chef behind Elders (ex-In De Wulf, Alberte), who has a slight air of Carmy Berzatto about him, and his sommelier partner Romy Deconinck, have swapped Alberte for this old pharmacy with a small garden on Van Beverenplein. With a blue-tiled facade and higgledy-piggledy letters as its sign, inside you’ll find Birkin on a record cover, a roast chicken-shaped vase, and a print declaring Let’s drink the sea and dance… Here, everything’s cool, but not forced – the dream spot! It’s the place to go for some all-day Sunday love: a poached egg drizzled in hollandaise sauce, served with leeks and brioche toast; dried/salted cod with sour blood orange and chili-spiced chard; and spring chicken with white asparagus and croquettes. And then there’s the lip-smacking lunchtime fare: chicory braised to perfection, breadcrumbed and doused in hollandaise sauce, pickled wild garlic blossoms and capers; an orgy of various roasted cabbages to make you go gaga for veg; masterful fresh pappardelle weaved with scallops and their coral; and the aforementioned langoustine waffle… ah! Goodbye, cruel world! // Romy Van Helden
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