In a 17th-century building, tucked away in the shadow of the Gravensteen, Chef Marcelo Ballardin has been proving for years why he ranks among the culinary elite. His Brazilian-Italian roots form the foundation of a cuisine that celebrates pure flavor, demonstrates technical mastery, and effortlessly weaves together international influences. Having been awarded a Michelin star for seven consecutive years, OAK continues to strive for even greater intensity and refinement.
Chef Marcelo BallardinThe Chef: A Global Citizen Between Two Cultures
Ballardin grew up between two cultures where cooking is part of daily life, an expression of hospitality, tradition, and refinement. You can sense that dual identity in every dish: the flavors of Brazil, the finesse of Italy, and the precision he mastered while working in international kitchens. His interpretation of the classic “clam chowder” is a fine example of this: mussels, razor clams, and cockles in a velvety sauce of dill and white pepper, finished with shavings of Belper Knolle. A familiar dish that also surprises. Every plate tells a story centered on the ingredients and the season. The dishes appear minimalist, but behind each creation lies impressive technical precision.
Signature dishes that linger on the palate
Ballardin works with contrasts: bold flavors in perfect balance with refined textures. The briefly grilled Norwegian langoustine with poached peach and an intense sauce made from the shells and heads showcases his talent for balancing sweet and bold flavors. His lobster ravioli, dedicated to his grandmother, is bathed in a rich bisque and refined with a vinaigrette of chanterelles, almonds, tomato, and lime leaves—a dish that unites tradition and modernity. The main course features Kintoa pork tenderloin in almond crust with figs or short ribs with lardo and artichoke, accompanied by a pure, robust gravy. It is gastronomy with character, without any frills.
A warm and sophisticated atmosphere
OAK’s interior blends seamlessly with Ballardin’s kitchen: sleek, contemporary design contrasts with the creaking wooden floors and the warmth of an open fireplace, creating an atmosphere that feels both refined and inviting. With knowledge and enthusiasm, the team guides guests through the menu, while the open kitchen fosters lively interaction with the chefs. Here, it’s not just about cooking—it’s about storytelling, tasting, and experiencing.
With a 16.5/20 rating in Gault&Millau and a Michelin star that has stood the test of time for seven years, OAK continues to grow, evolve, and refine itself. Is OAK on its way to a second star? It’s not explicitly stated, but it’s palpable in every detail.
Experience it for yourself
OAK isn’t just a restaurant—it’s an experience. A place where Ballardin tells his story through flavors and textures. Where tradition and innovation push boundaries. And where every meal feels like a moment that will remain etched in your memory. An experience that enriches you—and one you’ll continue to savor for a long time to come.
