Quail eggs with dried leeks and buckwheat. The appetizer already reveals that my evening in ‘Publiek’ will be splendid. Also because I can’t enter this place without being nostalgic. The previous restaurant that was located here I visited two or three times a week, so the expectations were quite high. Letting go and changing my habits aren’t two of my qualities, so this could better be worth it! Also because the chef is Flemish Foodie Olly Ceulenaere.
And I’m a dweeb, of course it was worth it. Less than a year after Publiek had opened its doors, the Michelin Guide already gave 1 star to the restaurant. The food, the interior and the staff, it’s a match that makes eating here is an awareness for your senses. I was hoping that the cosy living room atmosphere of my memories was still intact. Well it was, but then a lot fancier. If you’re a foodie you’ll have to visit this place. Ingredients you will know, but prepared with a modern and very tasteful twist.
On the other side it’s hard to get a table. You’ll have to make a reservation very early. Or very last minute. If you call in the morning, you might have a chance as there is a daily last minute spot available. And if you do, give your compliments to the chef. It’s an open kitchen, so open that it’s easy to throw in the compliments. A lot of them. With flowers. And a singing unicorn.