Cut

the crap

the steak

Gillis is not the “here-we-have-an-inch-of-côte-à-l’os-on-a-bed-of-oyster-mushroom-mousseline-sauce” type of meat restaurant. That’s just not our style. We believe in authentic, bold flavors.

What do we offer? The juiciest cuts in town, dry-aged to perfection, paired with a wine from our cellar that elevates the experience. Do we need to say more?

At Gillis, we follow the nose to tail philosophy, using every part of the animal, from nose to tail. This not only leads to a more sustainable approach but also to a richer and more diverse culinary experience. From classic cuts like ribeye to less common parts like tail and tongue – each piece of meat is treated with care and prepared with craftsmanship.

We don’t just stop there. Our extensive wine selection – with over 700 references from small, exclusive wineries to renowned labels from South Africa, France, Italy, … – provides the perfect pairing to enhance your meat experience. Bram, our owner and chef, has spent years carefully curating this collection to ensure every wine complements our dishes flawlessly.