Reserve
A plate of seared venison with herbs, seen from above on a dark table

Tasting menu restaurant, Ghent

Cloche

Nine courses, served one lid at a time.

Reserve a table Tonight's menu

Wed to Sun, seatings 18:30 and 20:45

The house

Twenty-two seats, one long evening. Every plate reaches the table under a lid and is opened in front of you, so the first thing you meet is the smell, not the photo.

Chef Leontine Vasseur cooks with eleven growers, two fishermen and one forager, all within eighty kilometres of the kitchen door.

Leontine Vasseur, chef and owner

Tonight

The courses

Autumn menu, changes with the season. Vegetarian menu on request.

  1. I Oyster, frozen buttermilk Zeeland oyster, dill oil, sea herbs
  2. II Celeriac cooked in ash Hazelnut, brown butter, aged cheese
  3. III Langoustine and pumpkin Smoked pumpkin, saffron, sorrel
  4. IV Raw beef, oyster cream Capers, mustard leaf, rye
  5. V Wild mushroom broth Pine, cep, a spoon of cream
  6. VI Venison from the Ardennes Beetroot jus, pickled elderberry
  7. VII Glazed veal sweetbread Leek, onion ash, roast juices
  8. VIII Blood orange Candied peel, olive oil, sea salt
  9. IX Tea and small sweets Served in the lounge

EUR Tasting menu 145

Wine pairing 85

Juice pairing 55

The full menu Reserve a table
A chef working over a wall of flame in an open kitchen

Kitchen

An open fire, a quiet room.

The kitchen sits behind a glass wall at the end of the room. Most of the menu touches the wood fire at some point: the celeriac sleeps in its ashes, the venison rests above it, the oranges are burnt over it.

Seats a night
22
Courses
9
Furthest grower
80 km
Hands placing a garnish on a dish with tweezers

The room

Low light, long tables, no music louder than the cutlery.

A long dark table set with candles and dried grasses
A table with a white cloth lit by candles and wall lamps
Three guests raising their glasses at a dinner table
A cook pouring sauce from a copper pan in warm light

Cellar

Four hundred bottles, mostly small growers.

Our sommelier pours from a cellar of natural and classic wines, with a page of Belgian ones you have probably never tried. The pairing follows the menu glass by glass, and a juice pairing is pressed in the kitchen every afternoon.

Inside the cellar

Red wine poured into a glass beside a bottle on a dark background
A sommelier pouring red wine at the table
Set tables with wine glasses in a dark dining room

Private dining

The chef's table, for up to ten.

A single table beside the pass, a menu written for your evening and a cook who serves it. For birthdays, small weddings and dinners that should not be interrupted.

Enquire about private dining

Press

01
The lid comes off and the whole table goes quiet. Cloche is theatre without the noise.
City dining guide
02
A celeriac cooked in ash that I still think about.
Weekend food column
03
Twenty-two seats, and every one of them is the best one.
Travel magazine

Reserve

Book a table

Tables open sixty days ahead. Send a request and we confirm by email within a day. For groups larger than six, choose the chef's table.

Hours

Wednesday to Saturday
18:30 and 20:45
Sunday
13:00 lunch and 18:30
Monday and Tuesday
Closed
Guests
2
Seating