Restaurant Gillis

The story

Crafted with passion, served with love

Cut the Crap, Keep the Steak

The name Gillis pays tribute to a fifteenth-century Ghent city architect, Gillis de Suttere, who drew up the plans for the city's Grote Vleeshal — the Great Butcher's Hall. When owner and chef Bram and his father opened a meat restaurant in the heart of Ghent, the name felt right. As Bram puts it, with characteristic candor: "Gillis had a nice ring to it."

The concept has been equally straightforward from the start: eat great meat, drink great wine. Above the fireplace, a sign spells it out without apology — "Eat great meat and drink great wine, or go home."

What's on the Plate

Gillis is not the "here-we-have-an-inch-of-côte-à-l'os-on-a-bed-of-oyster-mushroom-mousseline-sauce" type of steakhouse. The kitchen follows a nose-to-tail philosophy, meaning every part of the animal earns its place — from classic ribeye cuts to less common pieces like tail and tongue. The beef is grass-fed and dry-aged to perfection in the restaurant's own in-house aging room, producing the kind of bold, authentic flavor that fussy presentations tend to bury.

The Wine Bible

The cellar is where Gillis truly sets itself apart. Bram has spent years building a collection of over 700 references — spanning small, exclusive wineries and celebrated labels from South Africa, France, Italy, and beyond. The list changes daily, with a monthly published update. That dedication earned Gillis the Wine Spectator Best of Award of Excellence in 2023, a recognition that reflects not just the breadth of the selection but the care behind every pairing.

The People and the Place

Since Jozefien joined Bram, the restaurant has found its full stride. The two work side by side, and the atmosphere reflects it — warm, personal, and genuinely welcoming. In summer months, the inner garden opens up, adding an outdoor dimension to the steakhouse experience. Gillis calls itself a steakhome for good reason: guests tend to feel it.