Bar Bassie

Now here’s a place putting the top in rooftop! Way up high in the whimsical Wintercircus building for high tech initiatives, Bar Bassie rooftop bar is casting its spell over Ghent locals, under the patronage of Tim Nowé – who’s also behind Tribune, the rather chic restaurant just opposite. Props to Altu and Studio Stories for their collab on the interiors, resulting in undulating banquettes and sparkling chrome countertop bars, the perfect arena for all the tasty nibbles prepared by chef Alexander D’Haene (formerly of Pulpo and Tribune, incidentally): morcilla and jamón ibérico; manchego drizzled with Zibibbo grape syrup; showstopping Cesar salad disguised as croquettes, cradled in cos lettuce leaves generously topped with grated parmesan, like snow-capped mountains; mind-blowing steak tartare with Angus beef, mustard seeds and roasted hazelnuts, served with the good chunky bread from the Bakker Klaas bakery on the ground floor and seeded whipped butter; pastéis de nata fresh from the oven; and for a Sunday hangover cure, a sip-and-slurp combo of oysters with a Bloody Mary. The stylish detail to top it all off? The most scenic restrooms west of the Scheldt. // Edgar Funkel

FEELING THIRSTY? Get cozy on the terrace after dark, with a stylishly shaken cocktail (like the creamy Bassie Sour with hints of almond and citrus, or four variations of Negroni, €11-16), a signature mocktail (€11 to €12.50), draft beers made in Ghent (€4.70 for a half-pint), and a few wines, including Skin Contact, an orange wine from Fabien Jouves (€49 per bottle).
PRICE: Snacks 6-14 €, dishes 16-19 €, desserts 8-10 €.