3 - Endorsed
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Ferri's cooking is organised around three areas where the evidence is clear.
Sourcing leads. Almost all produce comes in organic through a single grower, farmer Jens, who farms his own land and collects the rest from small holdings nearby, so vegetables travel a short distance and reach the kitchen within days of harvest. Buying this way also keeps the trade with small scale growers. Seasonality follows directly: instead of holding one card across the year, the kitchen cooks what is at its peak, moving from celeriac, pumpkin and green cabbage in the cold months to white asparagus and rhubarb in spring.
The third is the menu itself. Vegetables are the structure of the cooking rather than a garnish to it, and the vegetarian menu stands as a full offer in its own right. Ferri holds two radishes in the We're Smart Green Guide, the guide to restaurants where vegetables lead the plate.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Vegetables arrive from farmer Jens, a local grower who farms his own land and collects from small holdings nearby, within days of harvest; fish comes from small Belgian boats.
The restaurant sources almost exclusively organic products through a single grower known as farmer Jens, who farms his own land and gathers the rest from small farms nearby. Produce reaches the kitchen within days of harvest. Fish, the second key category, comes only from small Belgian boats.
The sourcing story emphasises working with small scale agricultural businesses while keeping the ingredient range wide. The commitment is documented in the We're Smart Green Guide listing, the Ghent city tourism page and local guide coverage.
The kitchen holds no fixed menu year-round, instead serving vegetables when at their peak: asparagus and rhubarb in spring, pumpkin and celeriac in colder months.
Seasonality is the stated organising principle of the kitchen. The restaurant does not hold a fixed offer across the year but serves ingredients when they are at their peak. The current menu carries white asparagus, rhubarb and magnolia; earlier menus recorded green cabbage, flageolet beans, roasted pumpkin, celeriac, sunchoke and fennel, all consistent with their seasons.
The We're Smart Green Guide lists the kitchen as seasonal, and both Fooding and the Ghent city tourism listing describe it as a seasonal kitchen.
The kitchen ferments and bottles kombucha, kefir and lemonades, and prepares filled pasta, desserts and pastry on the premises.
The kitchen ferments and bottles kombucha, kefir and lemonades on the premises, confirmed by the We're Smart Green Guide listing and Ghent city guide coverage. Filled pasta, desserts and pastry are also made in house rather than bought in.
Small Belgian fishing boats supply the haddock, mussels and fish crudo on the menu; dairy runs through the dishes but no named supplier is documented.
A five-course fish menu runs alongside the vegetarian option, featuring haddock, mussels and fish crudo. The restaurant sources fish exclusively from small Belgian boats and describes this choice as sustainable, aiming for the freshest fish of the moment.
Dairy appears across the menu in dishes such as pecorino, ricotta, mozzarella and buttermilk, though no named dairy supplier is documented.
The sourcing strategy emphasises working with small-scale farms and small Belgian fishing boats, framing supplier relationships as a social commitment.
The restaurant's sourcing strategy reflects a social commitment to small-scale suppliers. It buys through a single grower who also collects from neighbouring farms, keeping business with small agricultural businesses, and sources fish exclusively from small Belgian boats rather than larger fleets.
Vegetables form the structure of the menu; a full vegetarian five-course menu runs alongside the fish menu, with vegetable dishes such as beetroot with sunflower cream and barley risotto with celeriac on the à la carte card.
Vegetables are the structure of the kitchen rather than an option alongside animal proteins. No meat or poultry is served. A full vegetarian five-course menu runs as an equal offer to the five-course fish menu, and the à la carte card is led by vegetable dishes such as beetroot with sunflower cream, aubergine and barley risotto with celeriac.
Independent sources describe the kitchen as a vegetarian bistro: Fooding notes the vegetables as what the kitchen cooks brilliantly; the Vegatopia vegetarian directory lists the restaurant while noting that fish is served and a fully vegetarian route is possible; Ghent city guide coverage records vegetarian sharing dishes. The We're Smart Green Guide awards two radishes, describing the restaurant as a mostly plant-based sharing concept.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
The restaurant names a single organic grower, farmer Jens, who farms his own land and gathers additional produce from small farms nearby, supplying Ferri directly.
Filled pasta, kombucha, kefir, lemonades and desserts with pastry are all made on the premises.
Natural wine is paired with house-fermented soft drinks: lemonades, kombucha and kefir, all made and bottled in the kitchen.
