Ona Rombaut en Arne Braeckman

It's hard to imagine now, but when ONA first opened in 2015, it was the only wine bar of its kind in Ghent. "I was 25 at the time," says founder Ona Rombaut, "and my generation had absolutely no wine culture. I wanted to create a place where you could simply enjoy a good glass of wine, which was impossible at a café back then. Everyone drank beer or gin and tonic. My training as a sommelier made me eager to share my wine knowledge without being intimidating to young people."

Shared passion

While starting the wine bar, she met her future husband, Arne Braeckman. He had a solid job in IT and no intention of joining her in this uncertain project. "Until I helped out during the opening weekend," says Arne. "On Monday, I handed in my resignation." "Fortunately, he turned out to be a very good sommelier," Ona adds with a laugh. The couple have been working together - and talking about wine non-stop - for eleven years."Just yesterday, we went out to dinner and talked about wine the whole time. It continues to fascinate us endlessly. When the wine list arrives, the conversation invariably stops for ten minutes, and then we each disappear completely into the voluminous book."

A true wine hub

Wine is now popular among young people, and Ona and Arne have opened a second wine bar in a stately mansion on Belfortstraat. It's a popular spot for wine lovers, with courses and tastings alongside wedding receptions. "Often, it's couples who met on a first date at Ona. It's heartwarming that our bar is such a meaningful place for so many people."

A glass of quality wine

Ona and Arne's selection defies labels. They focus on how the wine is made. They taste 300 wines every month, but only a fraction of those end up in the bar. "The quality must be high, but it must also evoke emotion. You will never see standardized wines produced in large quantities on the menu here. We don't want wine that tastes the same every year. We want to taste the influence of the weather, the region, and the winemaker. That's why we mainly serve wines from small and medium-sized estates. We know after the first sip if a wine has a certain energy and suits us." Budget also plays a role. "It's easy to put together a menu full of delicious but expensive wines. The challenge is finding affordable bottles so that even a student can enjoy a nice glass of wine here."

Ona Rombaut en Arne Breackman (3)_© Pieter D'Hoop

Couple laughing together outdoors, standing between café chairs against a beige wall.

Pieter D'Hoop,Pieter_D_Hoop

Wine diploma

Arne and Ona are characterized by their eagerness to learn. Ona is currently studying hard for the fourth and final level of the renowned WSET course—the last wine diploma not yet on her list of achievements. Arne obtained his diploma in 2022. They enthusiastically share the knowledge they have absorbed over the past decade with their guests. At ONA, you can take courses from the official WSET program, as well as the Wine Starters program, which they developed themselves. "We've noticed that people are eager to learn. When we pour a glass, people are genuinely interested in where the wine comes from and who made it. That was much less common ten years ago." Demand for Belgian wines has also risen significantly in recent years. "We should be proud of Belgian viticulture. Our sparkling wines, in particular, can compete on the global stage." "A cool climate like ours is perfect for the crisp, fresh wine with high acidity needed to make sparkling wine," says Ona.

"We should be proud of Belgian viticulture. Our sparkling wines, in particular, can compete on the global stage."

Knowledge is crucial

With two locations and a busy training program, Arne and Ona no longer serve customers every evening. That role is now handled by a team of thirty people. In an era of acute staff shortages in the hospitality industry, this is no mean feat. "We invest very consciously in our people," says Ona. "Everyone here gets the opportunity to take levels one and two of the WSET training course, so every employee is confident at the table." This knowledge is crucial because the team plays a key role in guiding guests through the wine list. "We are genuinely very proud that our team takes on that role."

Quality over quantity

The wine culture ONA set out to build has now become a reality. Since its opening, wine bars have popped up all over Flanders, and more and more young people are choosing a good glass of wine and are willing to pay for it. "The next big evolution is that of non-alcoholic beverages. We have an extensive selection on the menu, ranging from local herbal distillates to refined kombucha. Still, we believe that wine will never disappear. Conscious consumers drink less but better—a motto that we at ONA endorse."

Visit the website of ONA in Ghent

Ona Rombaut en Arne Braeckman (1)_© Pieter D'Hoop

Man and woman pose in front of a black-and-white mural with abstract figures.

Pieter D'Hoop,Pieter_D_Hoop

Ambassador of GOESTING

Ona Rombaut en Arne Braeckman

Ona Rombaut en Arne Braeckman

Shared passion

A true wine hub

A glass of quality wine

Wine diploma

Knowledge is crucial

Quality over quantity

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