Summer Bar Review: Gazon - Ghent (Belgium)
- Dirk Vandereyken
- Sep 7
- 6 min read
Yes, there definitely are quite a few summer bars in Ghent — maybe not as many as in, say, Antwerp, but just enough to leave one spoiled for choice. One of the biggest — and easily one of the best — is without a doubt Gazon, which has been opening its (figurative) doors for several years now during the warmer months (usually from late April) in a beautiful garden next to the Kristallijn ice rink. More than just the location, its winning formula seems to lie in the spacious layout (allowing patrons to choose the vibe and atmosphere they prefer — always a huge plus), the wide range of available options, and the friendly staff. We stopped by to give you the full report.
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Location & Layout
If there’s one minor downside for visitors, it’s Gazon’s location: there’s plenty of parking for those arriving by car, but anyone taking public transport will need to walk at least 2.4 kilometers from the nearest bus or tram stop – a journey that easily takes about half an hour. A pity, perhaps, but for those who aren’t in a hurry and enjoy a good stroll, the destination is well worth the effort.
Once you step through the gate and past the first – charming – pathway, you’ll find several outdoor corners and dining spots, a play area for children, and a tent that hosts all sorts of events. Everything is set up with great care: lots of wood and seating, plenty of space, and – when we arrive – a vibrant buzz without ever feeling overcrowded.
One thing’s certain: there’s hardly a better place in Ghent to spend a sunny day.
There are even three areas available for private hire, perfect for occasions like weddings or receptions – from the central Feria (with space for up to a hundred guests) to the more secluded Lacuna (a tent that can host up to two hundred), and Secreto – plenty of possibilities, in short.
Entertainment & Food
During our visit, a fantastic three-part drag show takes place in the tent, interspersed with plenty of snacks and drinks. The atmosphere is excellent, and the drag queens’ performance is razor-sharp.
The show is led by Drag Oriflame and Tiky Bayo, who won So You Think You Can Drag in 2024. It’s no coincidence that contestants from So You Think You Can Drag East Flanders 2025 are also in attendance. The overall level is impressive – we personally love drag queens who can both sing and dance, but lip-syncing is, of course, a core skill in the art form, and we see many strong examples of that here. Every performer is an outstanding entertainer in her own right.
The presence of familiar faces and other well-known drag artists in the audience adds an extra layer of warmth to the evening. We take our seats under a massive tree and watch as an eclectic mix of street food and sharing plates passes by from the open kitchen, which also offers a generous selection of vegan options.
We try not only a few beautifully balanced cocktails – where fresh acidity, subtle bitterness, and a touch of spice are perfectly in harmony – but also some excellent yakitori chicken, topped with surprisingly thick ribbons of peanut sauce: rich, creamy, and slightly sweet, finished with chopped nuts for a crunchy bite and grilled lime adding smoky citrus freshness.
The Gazon-style grilled sausage with crispy fried onions and scallions comes with a thick, tangy-sweet sauce reminiscent of Dutch joppiesaus – creamy, mildly spicy, with a hint of curry.A similar approach is found in the sticky cauliflower florets glazed with yakitori sauce, chili, chives, scallions, and sesame – a savory-sweet coating with a soft umami kick, balanced by the heat of the chili and the nuttiness of the sesame.
The star of the meal, however, is the sodala pizza: made with artisanal dough and a light, crisp crust, topped with a rich, herby tomato sauce, creamy mozzarella, briny feta, salty capers, intensely sweet sun-dried tomatoes, and fresh aromatic basil.
Top-notch food – and served in a beautiful setting with genuinely friendly service. The atmosphere ties the whole experience together perfectly.
We’ll definitely be coming back – often.
Interview
During our visit to Gazon, we sit down with Asger De Loof – entrepreneur and one of the driving forces behind Gazon – to learn more about the story behind the summer bar.
LifeBytes Magazine: Gazon has been around for a few years now. You were one of the co-founders, right?
Asger: That’s right. We started with four people. My business partner Jonas manages the ice rink – Kristallijn – next door, while I used to organize festivals in the back garden. During the COVID period, both the rink and the festivals came to a halt. We started the summer bar to support our staff and make use of the infrastructure during the summer months. It wasn’t as ‘premium’ as it is now, but it worked – and since then, we’ve evolved every year.
How has Gazon changed since then?
We’ve gone from a classic summer bar where people came to dance at 8 p.m. to a place where guests arrive earlier for drinks and dinner. We now have different zones – including a kids’ area – so families and couples alike can find their own space. During the day, you’ll see a completely different crowd than in the evening.
The program also seems more extensive than before.
Absolutely. Every Sunday we host a brunch for 150 to 200 people. We also organize our own themed events: steak-frites on the national holiday, a fully booked Italian Night with all-you-can-eat pizza, and themed evenings with prosecco on arrival and a pasta buffet. In the back, we have a tent and a separate event zone for weddings and corporate parties.
I first discovered Gazon when I came here with my father and daughter to watch a Red Devils game on the big screen. Is that kind of event different from a regular day?
Definitely. Matchdays are fun, but people often leave right after the game. A full day with a mixed audience works better in terms of atmosphere and turnover.
You get booked up quickly. How do you handle that?
We work with reservations to control capacity and kitchen flow. On peak days we reach around eight hundred guests; without good planning, that would be impossible.
What does the kitchen setup look like?
Our menu grew from a food-sharing concept, with multiple production lines: a cold kitchen for prep and quick dishes, a fry line – convenient for fast bites – and since last year, a pizza oven. That was a big investment but quickly proved a hit. On busy days, all those lines run in parallel – otherwise, you’d never keep up. We’ve already served over six hundred covers in a single day.
Staffing is a common challenge in hospitality. How do you tackle it?
By keeping the kitchen well-structured and giving clear briefings. The food has to remain top quality, and we also want to maintain a positive energy. We want our team to enjoy the service.
You also opened a second location in Antwerp, which I haven’t visited yet. What can people expect there?
It’s located along the Scheldt bend, in an industrial setting with a stunning sunset view. It’s still Gazon, but with its own twist: the branding is blue with fish instead of green with birds like here in Ghent. There are DJs, high tables, a pizza oven, burgers – and that same laid-back vibe.
Your visuals stand out. Who creates them?
Arne Decorte. We handle digital ads and content together with Mamasha & Juno. A consistent visual identity really makes a difference.
Where do you find creative inspiration?
A lot from Ibiza – the atmosphere, the lighting, the materials – but always adapted to fit here. You don’t have to reinvent the wheel, but you do have to translate ideas smartly into something that works in your own context.
There’s still a lot of free space on the property. Any plans for it?
We’re considering adding daytime recreation for families – a kind of relaxed outdoor playground experience – but that depends on creating additional parking and getting the logistics right with the city.
What’s the biggest challenge each season?
That you have to be ready to welcome 900 guests from day one – there’s no such thing as a ‘soft opening’. You need to have the kitchen, service, briefing, and logistics perfectly aligned from the start and communicate clearly with guests: manage the pace while maintaining quality. Communication is key.
More info: www.gazon-gent.com
Text: Dirk Vandereyken
Photos: Dirk Vandereyken & Wiya Fofana
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