Putte

De Zoom - Kalmthoutse Heide

Nature2.5 km

transnational protected area in Belgium and the Netherlands

Arboretum Kalmthout

Park4.8 km

Arboretum in Belgian province Antwerpen

Onze-Lieve-Vrouwekathedraal

Worship17.1 km

Roman-Catholic cathedral in Antwerp, Belgium

Museum Plantin-Moretus

Museum17.3 km

museum in Antwerp

Bosuilstadion

Culture16.5 km

football stadium in Antwerp, Belgium

Rubenshuis

Museum17.5 km

museum in Antwerp, Belgium, formerly the home and studio of Peter Paul Rubens

Antwerp City Hall

Landmark17.0 km

city hall of Antwerp, Belgium

Museum aan de Stroom

Museum16.2 km

museum in Antwerp, Belgium

Royal Museum of Fine Arts Antwerp

Museum18.4 km

arts museum in Antwerp, Belgium

Het Steen

Historic16.8 km

fortress in Antwerp, Belgium

Antwerp Zoo

Park17.6 km

zoo in Antwerp, Belgium

Grote Markt

Landmark17.0 km

Antwerp

Zilte

Restaurant★★★ Michelin€€€€16.2 km

Zilte strives to offer a global emotional experience, starting with the view of the city skyline from the top floor of the Museum aan de Stroom. The understated designer interior is elegant and cosy, offset by the chef’s old record player which adds a nostalgic jazzy note. Everything is spot on from the gracious welcome and the wine waiter’s savvy tips to the sweet treats served with coffee. Viki Geunes has stripped his restaurant of everything but the essentials, starting with outstanding quality ingredients as he harnesses his creative flair to make each dish a masterpiece of excellence. For

🕐 Sa, Su off

The Jane

Restaurant★★ MichelinWorld's 50 Best #36€€€€15.6 km

Nick Bril has exchanged his imposing church for a converted warehouse on the Eilandje where he operates on a smaller scale. The Jane now sports a minimalist, airy, elegant mood in which superb works of art add an offbeat edge. The kitchen takes centre stage and is also home to the chef’s own DJ turntables.Bril’s international creativity is paired with suitably full-bodied sauces, an interest in matured ingredients and a certain minimalist slant. He favours last minute preparations, grilled food and continues his quest for ever more explosive flavours. He might cook translucent langoustine on a

Pont-Neuf

Restaurant★ Michelin€€€16.0 km

Chic and cosy, the Pont Neuf, dripping in Flemish good taste, sports a dockside terrace that is just the ticket to soak up the infectious buzzy vibe of this trendy neighbourhood (weather permitting). Dominique Leroy pampers her guests as she shares her love of Italian wines and there is always a bottle of red Barbera d’Alba open for a glass among friends. Chef Tommy Bocklandt’s culinary score demonstrates a distinct preference for North Sea produce. His cooking focuses on preserving the purity of the main ingredients, leaving the sauces and side dishes to add nuance in a repertory that is trad

Hertog Jan at Botanic

Restaurant★★ Michelin€€€€17.8 km

A meal by Gert De Mangeleer and sommelier Joachim Bouden is in a class of its own, starting with the swish Botanic Sanctuary Hotel, which immerses you in a world unlike any other. Concrete and muted shades of grey set the scene in the intimate restaurant which boasts a stunning architectural backdrop. In a bid to maintain the element of surprise, the establishment asks guests not to post photos on social media, so we won’t dwell on the amazing chef’s table where diners are invited to admire his work first hand either. Suffice it to say that chef De Mangeleer’s distinctive signature and love af

Bistrot du Nord

Restaurant★ Michelin€€€16.4 km

Entering the glorious Bistrot du Nord is like stepping into a time capsule from a bygone era. Once over the threshold, you are greeted by colourful vintage floor tiles, wall mirrors and wainscoting that set the scene in this quintessential bistro of yesteryear, providing the perfect foil to equally nostalgic nosh. Veteran chef Michaël Rewers crafts hearty classical recipes in a knockout à la carte lineup and a more accessible set menu. He admits to a weakness for meat and tripe in dishes that require consummate technique, an area in which he excels. An example: ox tongue slowly confit in its j

🕐 Mo,Tu,Th,Fr 12:00-14:00,19:00-21:30; We "op aanvraag"; Sa,Su,PH off

Nathan

Restaurant★ Michelin€€€€16.8 km

Nathan Van Echelpoel and your hostess, Eva Van de Peer, appreciate beauty, as the tasteful marble and dark wooden fixtures and fittings confirm and their eatery embodies Belgian flair for interior decoration with a Scandinavian ethos. As if art directed, each exquisitely plated dish is emblematic of this painstaking attention to the detail. Virtuoso chef Van Echelpoel mixes his classical culinary training with a playful contemporary streak, jazzing up familiar flavours with acidic Asian notes. He may serve sardines raw or in a vibrant salty tartare, flanked by subtle side dishes such as an emu

🕐 Tu 19:00-20:30; We-Fr 12:00-13:30,19:30-20:30; Sa-Mo off

't Fornuis

Restaurant★ Michelin€€€€17.3 km

’t Fornuis is a restaurant of which there are few and far between nowadays. The interior of the handsome 17C townhouse is rustic and authentic and the polished service is similarly old school, as dishes are theatrically presented at the table beneath a cloche in a charming nod to the establishment’s classical heritage. Chef Johan Segers has held a Michelin star since 1986, and his enthusiasm has not waned an iota. His passion for exceptional produce and traditional fare shines through when he describes dishes to diners. He also works with ingredients that are rarely found today, such as pig’s

🕐 Mo-Fr 12:00-14:30, 19:00-21:00; Sa,Su off

Fine Fleur

Restaurant★ Michelin€€€€17.8 km

Serenity and contemporary class set the scene at Fine Fleur, one of the first-class eateries that has found refuge in the swanky Botanic Sanctuary Hotel. Admire the kitchen team at work behind smoked glass as you are pampered by the enthusiastic youthful front-of-house team. Nothing is left to chance from the inspired wine-food pairings to the chefs who pop out to present their handiwork. We warrant you will fall under the spell of Fine Fleur and the delicate fine dining vision of Jacob Jan Boerma and Thomas Diepersloot. Exceptional ingredients are flanked by gutsy sauces, a dash of Dutch dari