Beef, wine and hospitality, delivered with craft and precision

In the centre of Ghent, Gillis has established itself as one of Belgium’s most convincing restaurants for beef, built around a clear balance of product, cooking and service. It is a restaurant that feels contemporary without trying to break with tradition, and its strength lies in how calmly it joins the pieces together: serious meat, a strong cellar and hospitality that feels personal rather than rehearsed.

Gillis is led by Bram Candries, whose cooking is grounded in butchery and selection, with a clear preference for beef handled with restraint. The approach is not built on complication. It is built on quality and judgement, with dry-aged beef forming the core of the experience and a menu designed to be shared. Portions are generous, but the plates remain composed, giving the restaurant a sense of ease without losing precision.

The room mirrors that balance. The interior combines raw materials with warmth, creating an atmosphere that feels intimate and relaxed while still holding a clear sense of craft. It is a space that suits the style of dining: guests come to stay, to share and to settle into the rhythm of the meal.

Service, led by Jozefien Candries, is a central part of what makes Gillis stand out. The tone is polished without being formal, informed without being heavy, and the room feels guided with confidence. This is hospitality where timing matters as much as friendliness, and where the guest experience is treated as part of the restaurant’s identity.

Wine is handled with the same seriousness. The list is one of the strongest in Belgium, with a clear focus on classic European regions including Burgundy, Champagne, Piedmont and the Rhône, alongside smaller producers chosen for character rather than label value. The best pairings here feel natural, supporting the depth of dry-aged beef and the flow of the meal rather than turning wine into a separate performance.

Gillis has also shown one of the strongest trajectories in the ranking. From entering the list at No. 101 in its first year to rising steadily to No. 19 today, the restaurant has improved year after year. That progress is not accidental. On performance, Gillis now stands as the No. 1 steak restaurant in Belgium, a position earned through consistency, clear standards and the completeness of the overall experience.

Ultimately, Gillis holds its place because it is complete. It is not only a restaurant for steak, but a restaurant where beef, wine and hospitality all meet at a high level, making it one of the most rewarding addresses in Belgium for those who care about the full experience.