Publiek is a one-of-a-kind star establishment and its friendly vibe is pivotal to its loft-inspired, cosy bistro interior and its home-from-home ambience. The mix of designer and vintage details courtesy of artist friends lend it a quirky personalised feel. The bar even features its old beer pump! The team’s enthusiasm is contagious, and the talented chef frequently serves the main course himself. Don’t expect posh, luxury ingredients, because Olly Ceulenaere is a staunch champion of little-known veggies and produce. His intelligent recipes hit the spot every time and he is a past master in the art of unexpected yet felicitous combinations, such as fillet of rockfish which is coated with a lacquer made out of shrimp heads and then flanked by a jus of yellow beetroot in shrimp stock and a spicy lovage oil. Ceulenaere juggles with techniques and flavours to exalt familiar ingredients, whose every facet he explores in a fascinating creative quest. The menu changes frequently, in keeping with the chef’s mood and inspiration (different lunch and dinner menu). The expert sommelier suggests excellent wine-food pairings, featuring traditional and unusual natural wines. Every meal at Publiek is a culinary adventure.