OAK

Unique / Unconventional Aspects of OAK, Gent

1. Fusion of Global Influences with Local Ingredients
OAK’s chef Marcelo Ballardin, with Italian-Brazilian roots and a globetrotting background, creates inventive menus that fuse local Belgian ingredients with Asian spices, Mediterranean herbs, and South American elements such as wild manioc roots from the Amazon Forest. This global fusion is carefully balanced to achieve simplicity with a degree of complexity, such as pairing North Sea clams with Asian flavors or langoustines with a chimichurri made from fregola and mandarins.

2. Intimate, Minimalist Setting with Personal Touches
The restaurant is tiny and minimalist, seating only 24 guests, which creates an intimate and laid-back atmosphere. Chef Ballardin often personally greets guests, adding a unique, personal touch to the dining experience. The setting is in a historic 17th-century building adorned with contemporary art and decorative fixtures, blending tradition with modernity.

3. Culinary Approach Emphasizing Subtlety and Balance
OAK’s culinary philosophy focuses on subtlety and balance, aiming to highlight each ingredient delicately. For example, the langoustines are enhanced with a frothy sauce made from their heads and shells, demonstrating a creative use of ingredients that underscores the chef’s inventive streak. The dishes are described as surprisingly simple yet huge in flavor, showcasing a modern approach that seeks to provide an unforgettable experience without unnecessary complexity.

The most honored or signature ingredients at the Michelin-starred restaurant OAK in Gent, led by Chef Marcelo Ballardin, include:

• Langoustines: These are quickly seared and enhanced with a frothy, powerful sauce made from their heads and shells, showcasing the chef's skill in extracting deep flavors from seafood.

• Fregola and Mandarins: Used in a personal version of chimichurri served with the langoustines, this combination highlights a balance of crisp acidity and velvety comfort, reflecting the chef's subtle flavor layering.

• North Sea Clams: Featured on the menu with Asian influences, these clams represent the restaurant's global culinary inspiration and meticulous ingredient selection.

• Wild Manioc Roots from the Amazon Forest: This ingredient underscores the chef's Brazilian heritage and the cosmopolitan nature of the cuisine, adding unique textures and flavors.

These ingredients are significant as they embody the restaurant's philosophy of combining international influences (Italian, Brazilian, Asian) with refined techniques and a focus on simplicity and balance in flavor. The langoustines with their shell-based sauce and chimichurri are a signature dish exemplifying this approach.

Lunch Menu

• Discovery (4-gangen): €114 pp.
• Experience (5-gangen): €134 pp.
• Chef’s Menu (6-gangen): €154 pp.

Dinner Menu

• Chef’s Menu (6-gangen): €154 pp.