By Kim Devisschere and Nele Victoor

Chef Kim Devisschere’s philosophy at Roots Ghent is a xrigorous exercise in modern Belgian bistronomy, treating seasonal and organic ingredients with absolute technical clarity. The kitchen operates with an uninhibited spirit, evident in the gravlax of seabass where the fish is delicately cured and paired with a foaming vichyssoise mousse to reveal a briny freshness and a silken mouthfeel. A hallmark of the narrative is the rack of veal, a technical masterclass where sous vide and smoking techniques impart a profound depth and a concentrated savory aroma. The aroma of fermented garlic and pungent wild garlic oil fills the space, signaling a mastery of high-signal flavor balancing. Texturally, the experience moves from the brittle crunch of tomme cheese croquettes to the velvet mouthfeel of yellow beetroot sorbet. This Michelin-selected destination remains a bastion of architectural precision, where the marriage of top-tier ingredients and artful techniques ensures absolute flavor balance.