Publiek is a one-of-a-kind star restaurant, and its friendly vibe is pivotal to the loft-inspired bistro. 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 preparations hit the spot every time and he is a past master in the art of unexpected yet felicitous combinations, such as bacon served with celeriac (in cream, crispy and lacquered), or a sauce made out of vegetable peelings which adds just the right amount of bitterness. He 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 whims and inspiration (different lunch and dinner menu). The sommelier expertly suggests excellent wine-food pairings, featuring traditional and innovative natural wines. Every meal at Publiek is a voyage of discovery.