Local pickPhoto by karel291 on Wikimedia Commons
Groentenmarkt
A fish market turned vegetable square, with mustard still scooped from the barrel.
You're standing on what served as Ghent's fish market until the end of the 17th century, which is why the square still looks like a place of business rather than a stage. Two trades left their mark on it. The first is the Groot Vleeshuis, the covered meat hall the butchers' guild raised in the early 15th century, with the fish supply arriving by canal that ran under the building. It's under scaffolding for a restoration that runs to about the end of March 2027, so take it from the outside.
The second trade is still open. At number 3, behind a threshold worn hollow, Tierenteyn-Verlent sells mustard the way it has for two centuries: it's made in the cellar below, pumped up into a wooden barrel beside the counter, and scooped, while you watch, into hand-turned stone pots. Regulars bring their empty pot back to be filled again. The shop sign says 1790, though Petrus Tierenteyn, the man behind the recipe, was born in 1788.



