Gillis

Dry aging meat, the subtle art of letting time enhance flavor. 🥩

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With our slow-cooked pork belly from Zeeuwse Duroc, time becomes the most important ingredient. 🥓

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Did you know Bram personally hand-cuts every piece of meat? 🥩

Starting with a whole cow carcass, he carefully removes the tenderloin, refines its preparation, and ages the remaining carcass in our dry ager for weeks.

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Today we celebrate Red Wine Day! 🍷

Allow us to tempt you with today’s recommendation from Bram: Le Pergole Torte 50, a special 2013 vintage by Montevertine crafted in celebration of their 50th anniversary. 🍇

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When you spot us in the kitchen, you’ll see our team dedicatedly preparing the finest cuts just for you.

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Good things take time. 🥩

We carefully select our meat and dry-age it for weeks (sometimes months) to perfection in our in-house aging room.

As a result, we’ve got tens of different kinds of steak on the menu from both sides of the Atlantic at any given time.

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Have you heard our house rule number 3: 'Never lick a steak knife'? 🔪

Seriously though, our knives are hand-crafted by a cutting-edge artisan Clem Vanhee.

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Curious to explore the pages of our wine bible? 🍷 Discover what awaits you at Gillis.

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When you spot us in the kitchen, you’ll see our team dedicatedly preparing the finest cuts just for you. 🥩

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End your evening at Gillis on a perfect note with a glass of Berta Amaretto di Mombaruzzo. 🥃

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Can't stop thinking about the 4 Hands Dinner at Gillis? Neither can we! 😁

Together with World's 101 Best Steak Restaurants and Restaurang AG 🫶

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Experience the care and passion behind every meal at Gillis. 🖤

Don't forget to book your table to enjoy a journey from pasture to plate!

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The satisfaction of cutting into a freshly grilled piece of meat. 🥩

Those who know, know.

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Great things take time.

We patiently grill each cut of meat to ensure an unforgettable taste while you enjoy a glass of fine wine. 🍷

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Discover the rich flavors of the bone-in 'Berugi' ribeye steak, a premium Belgian selection. 🥩

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Have you ever wondered about the rich history behind dry aging?⁠ 🥩

Before the advent of refrigeration, dry aging meat in cellars or caves was one of the oldest preservation methods, alongside smoking or pickling.

This time-honored technique not only kept meat fresh but also amplified its flavor profile, making it a culinary tradition spanning thousands of years.⁠

Today, we use our own unique dry-aging method to ensure the best flavors.

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We'll be closed during the ‘Gentse Feesten’ from July 21st to July 29th.

But mark your calendars, we'll be back on July 30th, ready to surprise your taste buds with great meat and wine.

We look forward to seeing you again! 🖤

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If you see Jozefien walking around, you can be sure you're in good hands at Gillis, ensuring every guest has the best experience.

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Those who've been to Gillis before know our mantra well: 'Eat great meat, drink great wine or go home.'

And we stand by it! 🥩🍷

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Great things take time. 🥩

We carefully select our meat and dry-age it for weeks (sometimes months) to perfection in our in-house aging room.

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Introducing our Pork Belly in a new cover. 🥓

Enjoy!

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Sip into Summer with our refreshing Paloma. ☀️

Cheers!

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Discover our newest side dish: the Wagyu Potato Pavé.

Crafted with delicate layers of thinly sliced potatoes, each coated in Wagyu fat for an unparalleled flavor experience.


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Looking forward to your dinner at Gillis?

Secure your table in advance to guarantee your reservation.

We can't wait to welcome you! 🖤

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Our carefully selected Berugi is resting for some more weeks to develop its rich flavors. 🥩

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When you catch Bram with a wine bible in his hand, rest assured, he's already envisioning the perfect wine for you. 🍷

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Today we raise a glass to celebrate! 🍷

We are thrilled to announce that we've received Wine Spectator's 2024 Best of Award of Excellence for the second year in a row!

The Wine Spectator Awards celebrate the world’s best restaurants for wine, so we are extremely honored and thankful to have received this recognition.

A huge thank you to our loyal customers and dedicated suppliers. This achievement wouldn’t have been possible without you! 🖤

👉 Visit Restaurants.WineSpectator.com for details and the full list of winners.

Delicately sliced Beef Carpaccio of Chianina accompanied with fresh salad and parmesan. 🥩

Enjoy!

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