Dear Friend of Flanders,

In view of the COVID-19-situation, specific safety measures and additional restrictions are currently in place across Belgium. You will find more detailed information on following website. For the latest travel advice to our country, please consult your local authorities.

If you are travelling to Flanders, Brussels or elsewhere in Belgium for a duration of 48 hours or more, you will need to complete a Passenger Locator Form, within the 48 hours before your arrival in Belgium. 

Take good care of yourself and each other and keep it safe and healthy.  

We hope to welcome you again soon, with twice the heart, love and hospitality. 

Warm regards,

Terrace at Grand Café Lamot, Mechelen ©
Graham Spicer profile picture -

Gra­ham Spicer - aka Gramilano

  • Job: Dir­ector, writer and actor in Milan...
  • Favorite destination: Milano, Italy
  • Likes:Bal­let, opera, music and theatre ... I love blogging about these subjects for people who are a bit like me and like some of the things I like.
Restaurants of Ghent, Brussels and Mechelen during Flanders is a Festival. 3 days, 6 res­taur­ants, 20,000 cal­or­ies. Each res­taur­ant was good, a couple very good, so here’s a rundown.

3 days, 6 res­taur­ants, 20,000 cal­or­ies. Here’s the rundown...

Het Pakhuis - Ghent
This is not a food blog, but as food has, in some way, influ­enced every dan­cer, musi­cian, actor, and for that mat­ter every­one else on the planet, I though I could squeeze it in. Food had a pro­found effect on rotund Gioachino Rossini, and I’m guess­ing that Mari­in­sky baller­ina Uly­ana Lopatkina is less of a foodie, but even so let’s give this a whirl.

The reason? Well, besides being in Ghent for a Jessye Nor­man con­cert, part of the extens­ive Flanders Fest­ival, the excuse was to drink up some Bel­gian cul­ture, along with some Bel­gian beer. And what bet­ter way to accom­pany Bel­gian beer but with Bel­gian food. It’s good. They know how to eat well, and so do I… as in too much. But hey, diets are for home, so back in Italy I’ll avoid the aper­it­ivi for a bit.

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