6
Chef's counter
Six stools at the pass, three metres from the fire. Ada cooks and serves every course herself.
From €1,050
One Michelin star · Ghent · Wed to Sun
One fire. Nine courses.
Now platingCourse
07/09
Aged beef
60-day rib, 800°C embers, bone-marrow jus
Nine courses over one oak hearth for twenty-eight guests a night. No gas line, no backup, and nothing on the plate that hasn't met the fire.
The hearth
800°C
Split oak from the Sonian Forest goes on at two in the afternoon. By service the embers sit at 800°C and every course touches them, from the bread to the dessert.
- 28Seats, six at the pass
- 9Courses, one menu
- 1Oak hearth, 3 m wide
- 0Gas lines in the kitchen
The pairing
Seven
pours.
€85
Per guest, poured course by course by our sommelier Joris. Small growers, mostly within a day's drive.
- 01–02Crémant de Wallonie
- 03Skin-contact Pinot Gris
- 04Chablis Premier Cru
- 05–06Etna Rosso, Sicily
- 07Syrah, Northern Rhône
- 08Oloroso sherry
- 09Tokaji Aszú
The chef
Ada Lindqvist
If it can't go on the fire, it doesn't go on the menu.
Ada cooked in Stockholm and Copenhagen before she built a three-metre oak hearth in a Ghent warehouse. She stands at the pass every night we are open, and she writes the menu on Monday, when we're closed.
- 2019Opened Ember & Oak
- 2023First Michelin star
- 3 mFrom pass to flame
Book
a seat.
Tables open sixty days ahead. Dinner Wednesday to Sunday, lunch on Saturday and Sunday. Parties of seven or more, see private dining.
Private dining
Take the
whole room.
28
The whole room
Every table, your music, and a menu written around your guests. Any weeknight or Sunday lunch.
From €5,800
Find us
Oudburg 14Ghent
A brick warehouse two minutes from the Gravensteen. Tram 1 to Gravensteen, or park at Reep and walk along the water. The door is the one with the woodpile.
- MonClosed
- TueClosed
- Wed18:30 – 23:30
- Thu18:30 – 23:30
- Fri18:30 – 23:30
- Sat12:30 & 18:30 – 23:30
- Sun12:30 & 18:30 – 22:30