Amaranth

Verdict: Book Amaranth if plant-forward cooking at the highest technical level is what you are after in Belgium

Booking Amaranth is direct — this is not a table you need to chase months in advance. That accessibility is worth noting because the restaurant's credentials are serious: We're Smart, the international authority on vegetable-forward dining, awarded Amaranth its maximum rating of 5 radishes from day one of opening. That is a rare distinction for any restaurant, let alone one making its debut. For a first-timer trying to understand what that means in practice, the short answer is this: Amaranth is operating at the level where Belgium's most technically demanding plant-based cooking is happening right now, in Merelbeke, just outside Ghent.

What to Expect on Your First Visit

Chef Pieter-Jan Lint built his reputation as a specialist in vegetable cookery before opening Amaranth, the restaurant's entire identity is built around 100% plant-based menus. This is not a restaurant that hedges — there are no fish courses or meat options kept in reserve for reluctant guests. If you are visiting for the first time, arrive with that clarity. The format is designed around seasonal produce, which means the menu shifts with what is available, what you eat in autumn will differ substantially from a summer visit. That seasonal rotation is the main reason to consider returning across different times of year rather than treating this as a once-and-done booking.

The We're Smart 5-radish rating places Amaranth in a very small group of restaurants globally. For context, the We're Smart Green Guide evaluates restaurants specifically on how they handle vegetables, technically, in terms of taste, in terms of ingredient sourcing philosophy. A maximum score signals that Lint's kitchen is doing something with plant ingredients that goes beyond the current mainstream of vegetable-forward menus. First-timers should not expect a simplified or health-focused experience; this is technically driven cooking where vegetables are the main event, not a dietary accommodation.

When to Go and What the Season Changes

Because Amaranth's cooking is built around seasonal produce, timing your visit matters. Spring and early summer tend to bring the widest range of fresh vegetable ingredients to Belgian kitchens, which typically means more variety and lighter preparations. Autumn shifts the focus toward root vegetables, ferments, richer profiles. If you are planning a first visit and have flexibility, late spring through early summer gives you the broadest picture of what the kitchen can do. That said, the 5-radish rating suggests the kitchen performs at a high level year-round, so do not delay a visit simply to wait for a preferred season.

Merelbeke sits adjacent to Ghent, making it a practical destination if you are already planning time in East Flanders. For broader context on eating and staying in the area, the Pearl Merelbeke restaurants guide covers the full local picture, if you are building a longer itinerary, the Merelbeke hotels guide and experiences guide are useful starting points.

Practical Details

Amaranth is at Ringvaartstraat 51, 9820 Merelbeke-Melle. Booking difficulty is low relative to the restaurant's credential level, which means you can realistically plan a visit with reasonable notice rather than booking weeks or months out. Specific pricing, hours, reservation method are not confirmed in our current data, check directly with the restaurant before planning. For comparable Belgian reference points at the top tier, Hof van Cleve in Kruishoutem and Boury in Roeselare operate at a similar prestige level but with fundamentally different formats, neither is 100% plant-based, so Amaranth is not directly substitutable if plant-forward cooking is your specific interest.

If you are coming from further afield and want to benchmark against internationally recognised plant-forward programmes, Atomix in New York offers a useful point of comparison for technically ambitious tasting menus, though the idiom is entirely different. Closer to home, Zilte in Antwerp and Willem Hiele in Oudenburg represent Belgium's broader fine dining range if you are building a multi-stop trip.