Ready for a whirlwind world tour? Marcelo Ballardin’s Italian-Brazilian roots, his globetrotting past and the international cast of the kitchen team are core to the DNA of this eatery. North Sea clams, Asian flavours or wild manioc roots from the Amazon Forest: the menu has clearly been extremely carefully designed and meticulously crafted. Chef Ballardin aims for simplicity, whilst accepting that this goal may entail a certain degree of complexity. He seeks a subtle balance between crisp acidity and velvety comfort. For example, he enhances quickly seared langoustines in a frothy, powerful sauce crafted from the heads and shells, together with a personal version of chimichurri, made from fregola and mandarins. The delicacy with which each ingredient is underscored bears witness to his creative streak. OAK is happily ensconced in the heart of historic Gent, in a 17C edifice whose elegance is set off by works of art and contemporary decorative fixtures and fittings. A modern culinary approach that aims to provide an “unforgettable experience”.