We debated whether the red theme continued into the food, despite our server’s assertion that it did not. But almost every dish in fact featured a red item. That may simply be because red is pervasive in food – not something I had spent much time pondering before, but seemingly true.

Red or not, the food was great. The menu follows a straightforward structure. In each of four categories (salads, wok, pasta, suggestions), you’ll find four options: vegetarian, meat, fish and chicken. There is also a selection of tapas, which didn’t sound half as exciting as the regular menu, and a few soups.

We sampled all the soups on offer during our visit. A chunky, slightly spicy tomato soup received unanimous praise. I also enjoyed a mustardcauliflower blend, but others felt the mustard flavour was weak. The carrot-pumpkin soup got a thumbs-down all around.

Every one of our five main courses, however, were well received. Not only are the serving sizes hearty, each dish features a nice variety of ingredients.

Perhaps the salads are a bit more limited than other dishes, but, even so, try this on for size: five-herb house-smoked duck with plum chutney, mixed salad and soy dressing. Not too shabby for “just” a salad.

You’ll find plenty of diversity amongst the ingredients, from truffle oil to bamboo shoots, a chestnut-cheese stuffing (in a parsnip) and a Thai basil or pumpkin-saffron sauce. Rood also puts a twist on some familiar preparations, such as a bouillabaisse of red bass, a hummus made of red beets or sea bass “in ’t groen.” And it all somehow works well together, this food combining, like those Flemish chefs on TV are always telling us to do.

The prices were very reasonable, clocking in around €25 per person for wine and a filling meal, made of fresh ingredients, well seasoned, in dynamic combinations. And plenty of red.

www.restorood.be

Sleepstraat 210, Ghent
Mon-Fri, 12.00-14.00 & 18.00-22.30
Sat 18.00-23.00
Fresh, creative and filling dishes in a warm
atmosphere

Contact Bite at flandersbite@gmail.com